In a large saucepan or wok, heat 1 tablespoon oil over medium-high heat until shimmering. Add ground meat and cook, breaking up meat and stirring constantly with a wooden spoon or wok spatula, until meat is cooked through and just beginning to brown, about 2 minutes. Using a slotted spoon, transfer meat to a small bowl or plate and set aside.Lower heat to medium, add remaining 3 tablespoons oil to now-empty saucepan or wok, and heat until shimmering.
Add garlic, ginger, and scallion or ramp whites and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat to maintain a steady but gentle simmer and cook until mixture is thickened slightly and heated through, 3 to 5 minutes. Add scallion or ramp greens, stir to incorporate, and cook until just softened, about 30 seconds.
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