4 tsp. soy sauce
1 tsp. sugar
1 tbsp. dry sherry or water
1 tbsp. sesame seeds
1 1/2 tbsp. oil
3 cloves garlic, minced or pressed
1 tbsp. fresh ginger, minced
1 lb. green beans, cut diagonally in 2 inch lengths

Stir together soy sauce, sugar and sherry or water and set aside. In a wok or wide frying pan, toast sesame seeds over medium heat until golden (about 3 minutes), stirring often. Remove from pan and set aside. Increase heat to medium-high and pour oil in pan. When hot, stir in garlic, ginger and beans. Cook stirring for 1 1/2 minutes. Stir in soy mixture, reduce heat, cover and cook until beans are tender crisp (about 7 minutes).

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