In a small bowl, mix together 1 t. sesame oil, 1 T. soy sauce, 1 T. minced ginger, 1 T. rice vinegar, and 1/2 t. white pepper. In a separate small box, mix together 2 T. corn starch with 3 T. water. Combine the two liquids together.
Trim 1/2 lb. of green beans and cut in 2-3 pieces.
Core 2-3 gypsy peppers and remove the seeds and pith. Thinly slice so they are the same size as the beans.
Trim 1 Large or 2 medium Zucchini and slice in pieces similar to the peppers.
Peel and mince 2 cloves garlic. Peel and mince fresh ginger to make 1 T.
Stir fry the beans for 10 minutes in 2 T. safflower oil and 1 t. salt. When they are beginning to soften but haven’t browned much yet, add the peppers. Continue to cook for another 3 minutes, then add the zuchini and stir fry until tender.
Add the garlic and toss well with the vegetables. Add the sauce and stir quickly to combine. Once it thickens slightly, turn off the heat.