Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated ginger
• 1 medium carrot, peeled and sliced into thin rounds
• 12 ounces haricot vert or standard green beans, trimmed
• 1 tablespoon light soy sauce
• 1 teaspoon rice vinegar
• Toasted sesame oil, for drizzling
• Toasted black sesame seeds, for garnish

Instructions

1. Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.