In a large skillet add the oil and heat on medium. When the oil is warm add the shallot. Cook for about 2-3 minutes or until shallots are soft. Add the garlic. red pepper flakes and ginger. Cook for an additional minute.

Add the green beans to the skillet. Cook the beans over medium heat, stirring and tossing occasionally, until they are bright in color and cooked - but still slightly crunchy - about 5 to 6 minutes. This is when you can add salt however I find that this dish hardly needs much. Add the shallots, garlic and ginger back into the skillet and toss. Toss in the toasted almonds and sprinkle toasted coconut flakes.

Serve immediately.