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Bring a large pot of salted water to a boil and add green beans. Cook for 5-7 minutes until bright green and crisp. Drain and immediately transfer to ice water.
Process the garlic cloves with the avocado oil until spoonable.
Heat a wide skillet or wok over high heat and add oil to coat the bottom of the pan.
Once the oil is shimmering, add green beans in a single layer and let sit undisturbed for 1-2 minutes until blistered.
Toss the green beans and repeat the blistering process once more.
Add the garlic directly to the pan and cook and toss for 1-2 minutes until fragrant. Remove green beans to a serving bowl.
In the same pan, add soy sauce, sugar, and sesame oil. Toss quickly until glossy and sugar is melted.
Pour the glaze over the green beans. Add the lemon zest and juice and generously salt to taste.
Serve immediately and optionally garnish with sesame seeds or chili flakes.