Wash the beans and remove the strings. Cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain and set aside.
Combine 1/2 cup water, creamy peanut butter, ginger, and ground red pepper. Set aside.
Saute garlic in oil in a large skillet over medium heat, stirring constantly, until tender. Add reserved peanut butter mixture and salt; stir well. Add the reserved beans; cook over medium heat, stirring constantly, 4 minutes or until the beans are tender and the mixture is thoroughly heated. Serve immediately.