Wash green beans. Trim by cutting or snapping off the ends. Finely chop garlic. Set aside.
Fill a large saucepan with enough water to cover the beans and add a pinch of salt.
Bring the water to a boil and add the beans. Cook about 5 minutes or until crisp-tender.
Heat sesame oil in skillet over medium-high heat. Add garlic and crushed red pepper; sauté 30 seconds.
Add beans and soy sauce; cook about 2 minutes, stirring frequently.
Sprinkle with toasted sesame seeds (if desired) and serve.
Notes
Smart Shopping Tips
When shopping, look for green beans that are crisp enough to snap in half. Avoid beans that are limp, browning or bruised.
Green beans will keep in the crisper drawer of your refrigerator for about a week. Wash just before cooking.
Cooking & Serving Tips:
Sesame oil adds a nutty, intense flavor. If you don’t have any on hand, any oil (such as canola) will work. The flavor will be lighter.
Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until lightly browned. Watch to avoid scorching.