Chinese Green Beans

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2 tablespoons reduced-sodium soy sauce (or a gluten-free alternative)

1 teaspoon rice vinegar

1 teaspoon honey

1 teaspoon cornstarch

1 teaspoon fresh garlic (minced)

½ teaspoon red pepper flakes

1 tablespoon avocado oil

12 ounces green beans (trimmed, long ones halved)

In a medium bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch. Mix in the garlic and red pepper flakes. Set aside.
In a large skillet, heat the oil over medium heat for about 3 minutes. Add the green beans and sauté them, stirring often, until they are tender-crisp and just begin to brown in spots, about 8 minutes.
Reduce the heat to low. Give the sauce another whisk, then add it to the skillet. Cook, stirring, until the beans are coated in the sauce and the sauce has thickened, for about 1 minute.
Transfer the green beans to a serving plate, drizzle them with sesame oil, and serve.