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Bring a large pot of salted water to a boil. Drop the green beans in, reduce to a simmer and simmer for 3 minutes. Drain and run under cold water to stop the cooking.
While the beans cook, combine in a small bowl the miso, soy sauce, agave and sesame oil. Whisk together.
Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for about 2 minutes or so until they become aromatic. Add the green beans and stir to coat. Cook for 2-3 minutes or until the green beans are tender and the sauce begins to thicken. Add the sesame seeds and season with salt and pepper. Toss to coat and remove from heat.