Start by giving your fresh green beans a good rinse. Trim the ends to keep them neat. I love those vibrant green colors; it’s like the beans are inviting me to enjoy their crunch. You can snap them directly if it appeals to your aesthetic sense.

In a small bowl, combine soy sauce, rice wine vinegar, granulated sugar or honey, cornstarch, and water. Give it a quick whisk. It’s amazing how such simple ingredients can transform to create a fantastic sauce. The viscosity of the cornstarch will give it a nice, clingy quality when heated, which enhances the overall experience with each bite.

Grab a large skillet and heat it over medium-high heat. Add the toasted sesame oil. As it warms, toss in the minced garlic and ginger. The moment those ingredients hit the scorching oil, your kitchen will fill up with an aroma that'll make your stomach growl. It’s like a delicious promise of things to come. Just a minute or two will suffice until they become fragrant but be careful not to let them burn!

Now, it’s time to add those freshly prepared green beans to the skillet. Toss those vibrant beauties into the pan. Stir them around, letting them absorb all that garlicky goodness. You want them to be tender yet still have a satisfying crunch. After about four minutes, they should start to soften beautifully.

Once the green beans have reached that perfect texture, pour your prepared sauce over them. Stir to coat all the beans evenly. As the sauce simmers, watch the transformation happen. The heat connects all the flavors, weaving them into one delicious tapestry of taste.

Before serving, add the crushed red pepper flakes to the mixture. This is where you can control the spice factor. Love the heat? Go wild! For less spice, you can always add a little less. After that, finish off with the sesame seeds. They’ll add a delightful texture.