Grön bönor med mandelbutter-sås

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1. 1
   Whisk ¼ cup unsalted smooth almond butter, 2 Tbsp. soy sauce, 1 Tbsp. sugar, 1 Tbsp. unseasoned rice vinegar or apple cider vinegar, and 1 Tbsp. water in a small bowl until combined and smooth. Set almond sauce aside.
2. 2
   Toast ¼ cup sliced almonds in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a small bowl and season with a pinch of kosher salt. Let cool.
3. 3
   Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium. Cook 3 garlic cloves, finely chopped, stirring constantly, until fragrant and golden, about 30 seconds. Add 1 lb. green beans, trimmed, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook green beans, stirring often, until they're starting to turn bright green, about 1 minute. Pour in ¼ cup water, cover skillet, and cook until green beans are bright green and crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, just until liquid is mostly evaporated, about 1 minute more. Transfer green beans to a medium bowl.
4. 4
   Stir reserved almond sauce if it has separated. Sauce should be the consistency of a thick vinaigrette; thin with up to 1 Tbsp. water if needed. Drizzle sauce over green beans and toss to coat.
5. 5
   Transfer green beans to a shallow bowl or platter and scatter toasted almonds over. Do ahead: Almond sauce can be made 2 days ahead; cover and chill. Bring to room temperature before using.