Have everything prepared and close at hand before you begin to stir-fry. Trim the green beans and cut them in half (about 2 cups). Cut the tomatoes into chunks (about 2 cups). If you don't have coleslaw mix, finely shred cabbage.
In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.
Heat the oil in a wok or large skillet. Add the green beans and stir-fry on high heat for a couple of minutes. Add the cabbage and continue to stir-fry for 2 or 3 minutes.
Add the tomatoes and stir-fry until they soften, 2 to 3 minutes. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.
Serve on soba noodles or rice, and top with Baked Tofy Easy seasoned tofu, or toasted cashews or almonds.