1 Bring a large saucepan of water to a boil over moderately high heat.
Place the water chestnuts in a strainer or colander and immerse them in the boiling water for 30 seconds; lift out, rinse under cold water, and slice.
Transfer to a salad bowl.
2 Add the green beans to the boiling water and cook for 5 minutes.
Add the sweet red pepperand cook 4 minutes longer or until the vegetables are crisp-tender.
Drain and rinse under cold water to stop the cooking.
Drain again and add to the salad bowl.
3 To prepare the dressing: In a small bowl, whisk together the orange juice, vinegar, ginger, oil, salt, and red pepper sauce or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously.
Pour the dressing over the vegetables and toss gently to coat.