Ingredients

• 1 1/2 lbs green beans, trimmed or 1 1/2 lbs chinese long beans, trimmed and cut into smaller lengths
• 1 1/2 tablespoons oriental sesame oil
• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons golden brown sugar, packed
• 1/4 teaspoon ground black pepper
• 2 tablespoons sesame seeds, toasted

Instructions

1. Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain.

2. Transfer green beans to large bowl of ice water to cool. Drain again.

3. Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.).

4. Toast sesame seeds: Heat the seeds in a dry pan over medium heat, or on a sheet in a 275ºF oven, until golden and fragrant, about 5 minutes.

5. Heat oil in heavy large wok or nonstick skillet over high heat.

6. Add green beans and stir-fry until heated through, about 2 minutes.

7. Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer.

8. Add toasted sesame seeds and toss to coat.

9. Transfer green bean mixture to bowl and serve.