A delightful twist on a classic stir-fried green bean dish, enhanced with a tangy and sweet glaze.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water helps maintain the green beans' vibrant color.
Blanch the green beans in the boiling water for about 3 minutes until crisp-tender.
Immediately transfer the beans to an ice bath to stop the cooking process and preserve their color.
Drain the green beans and pat them dry.
Ensure the beans are completely dry to avoid splattering when stir-frying.
Toast the sesame seeds in a dry wok over medium heat until golden and fragrant, about 5 minutes.
Stir frequently to prevent burning and ensure even toasting.
Heat the sesame oil in the wok over high heat.
Ensure the oil is hot before adding the beans for a proper stir-fry.
Add the green beans to the wok and stir-fry for 2 minutes.
Keep the beans moving to prevent them from sticking or burning.
Add the soy sauce, rice vinegar, brown sugar, and black pepper to the wok and stir to coat the beans evenly.
Let the sauce reduce slightly to coat the beans with a glossy finish.
Sprinkle the toasted sesame seeds over the beans and toss to combine.
Reserve a few sesame seeds for garnish if desired.
Transfer the green beans to a serving dish and enjoy.
Serve immediately for the best texture and flavor.
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