1 1/2 lbs. green beans, trimmed, cut into 2 inch pieces
1 tbsp. Chinese mustard powder or English dry mustard
2 1/4 tsp. cold water
3 tbsp. white wine vinegar
4 1/2 tsp. light soy sauce
4 1/2 tsp. finely shredded ginger
1 tbsp. vegetable oil
1 1/2 tsp. Oriental sesame oil
1/4 tsp. sugar
1 tbsp. sesame seeds
2 tsp. finely shredded preserved red ginger

Available at Oriental markets.

Cook beans in a large saucepan of boiling, salted water until just tender, about 6 minutes. Rinse with cold water; drain. Pat beans dry; set aside to chill in serving bowl.

Mix mustard and water in small bowl to thin paste. Stir in vinegar, soy sauce, fresh gingers, oils and sugar. Just before serving, toast sesame seeds in heavy small skillet over medium-low heat until golden, stirring constantly, 3-4 minutes.

Crush between sheets of wax paper with rolling pin. Mix half of dressing into beans. Taste and add more if desired. Mix in sesame seeds and garnish with red ginger.