You know those yummy green beans you get in Chinese restaurants? This is my simplified 10 minute version.
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<br />I make it very often to go with a simple egg or kimchi fried rice. Aside from being a cinch to make, it gives you enough flavour with the rice without being too overpowering. The beans upon quick blanching retain their crunch and verdant colour, and the sesame—both in oil and seed form—adds a double-edged riot of flavour.

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