Cook the green beans by boiling water, dropping in the green beans, cooking for 3-5 minutes to keep them slightly crisp, drain the water, and rinse the green beans in cold water to stop the cooking.
In a saute pan over medium heat cook the soy sauce, sesame oil, vinegar, ginger, and garlic for about 5-8 minutes until reduced and slightly thick.
Add the green beans to the pan and toss to coat.
Garnish with sesame seeds.
Store leftovers in an airtight container for up to one week.