8 tsp. soy sauce
2 tsp. sugar
2 tbsp. dry sherry or water
2 tbsp. sesame seeds
3 tbsp. salad oil
6 cloves garlic, minced or pressed
2 tbsp. minced fresh ginger
2 lbs. green beans (ends removed), cut diagonally into 2" lengths

In a small bowl, stir together soy, sugar and sherry; set aside.

Place a wok over medium heat; when wok is hot, add sesame seeds and stir until golden, about 2 minutes. Pour out of wok and set aside.

Increase heat to medium high and pour oil into wok. When oil is hot, add garlic, ginger and beans; stir fry for 1 1/2 minutes. Stir in soy mixture; reduce heat to medium, cover and cook until beans are tender crisp to bite (4 to 7 more minutes).

Uncover, increase heat to high, and boil, stirring, until almost all liquid has evaporated (1 to 3 minutes). Pour onto a warmed platter and sprinkle with sesame seeds. Makes 8 servings.

Excellent!