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Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes.
While the beans cook, fill a large bowl with ice water and set aside. Whisk together the soy sauce, sweet chili sauce and Sriracha.
Drain the beans and then add them to your ice bath (or just run the beans under cold running water). This stops the cooking process and helps to set the color.
In a pot on the stove, heat the sesame oil and add the garlic and ginger. Cook for barely one minute, until they are aromatic.
Add the green beans to the pot. Mix well to coat the green beans with the oil and garlic. Add your sauce and allow to simmer for a couple minutes, uncovered, to thicken. Stir so the Sriracha glaze coats the green beans and then sprinkle with sesame seeds.