Bring a large pot of salted water to a rolling boil over high heat. Fill a large bowl with ice and water and set it nearby. Line a plate with paper towels.

Add the beans to the boiling water and cook until crisp- tender, about 3 minutes. Drain well in a colander and then set the colander with the beans in the ice-water bath to set the color and stop the cooking, making sure the beans are submerged. You can also zap them in the microwave and chill under cold running water. Once chilled, transfer the beans to the prepared plate. Pat dry with paper towels and then transfer to a bowl.

Heat the oil in a large skillet over medium-high heat. Add the shallot and cook until tender, about 3 minutes. Add the ginger and garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes and jalapeño and cook until warmed through, 5 minutes.

Add the cooked green beans and toss to coat and combine. Cook, tossing and stirring, until the green beans are heated through, 3 to 5 minutes. Add the cilantro; taste and adjust for seasoning with salt and pepper. This dish is delicious served hot, warm, room temperature, or cold. If served cold, make sure to taste and adjust for seasoning with salt and pepper, as chilling a dish dulls the seasoning.