1. In a small pot bring water to a boil and add beans in. Blanch until slightly cooked and beans are bright green. 
2. Beans should be tender and slightly snappy.  Remove, rinse in cold water until cool and drain.
3. In a large sauté pan or wok, bring burner to high heat.  Add canola oil. When oil is hot, add garlic and allow to sweat for 10-15 seconds.
4. Next, add beans and continually sauté. 
5. Add both chili paste and oil along with tamari. Continually sauté toss the pan/wok ensuring beans do not burn.
6. Next, add sugar and salt followed by water and repeat sauté/toss. Once beans are fully cooked and thoroughly covered with sauce, remove to serving plate.