Serves: 4

• 1 pound green beans
• 3 tablespoons peanut oil
• 1 tablespoon tamari soy sauce
• 2 teaspoons Chinese rice vinegar, or other vinegar
• 1 teaspoon dark sesame oil
• freshly ground pepper, to taste
• 1 tablespoon sesame seeds

Snap the ends off the green beans.
Wash and drain them.

Fill a medium-size saucepan with water and bring to a boil.
Blanch the green beans for 5 minutes, or just until tender yet still crisp.
Test by tasting one.

Drain and immediately immerse them in cold water for a few minutes to stop further cooking.
Drain again very well.

In a small jar with a tightly-fitting lid combine the peanut oil, soy sauce, vinegar, sesame oil, and pepper.
Shake well.

Put the green beans in a serving dish and pour over the sauce.
Toss well.

Place the sesame seeds in a small saucepan.
Cook over medium heat, stirring constantly, until fragrant and lightly toasted, about 5 minutes.
You could also use a toaster oven.
Be careful not to burn them.
Once they become hot they smoke slightly and exude a noticable aroma; that's when they're done.

Immediately pour onto the green beans and toss well again.
Cover and chill for at least one hour or up to 24 hours before serving.
Serve cool, not cold.