Trim the stem ends from the green beans and rinse. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the green beans and blanch for 2 to 3 minutes until bright green and just tender-crisp.

Shock

Immediately transfer the blanched green beans to the bowl of ice water to stop the cooking. Let sit 2 minutes, then drain thoroughly and pat dry with a kitchen towel or paper towels.

Sauce & Aromatics

Prepare sauce

In a small bowl, whisk together chili garlic sauce, soy sauce, rice vinegar, sesame oil, brown sugar (or honey), and 2 tablespoons water or stock until smooth. Set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat. When hot, add 2 tablespoons neutral oil and swirl to coat. Add the minced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned.

Add chili paste

Add the 1.5 tablespoons chili garlic sauce to the pan and stir for 15–20 seconds to bloom the flavors with the oil. If the paste is very thick, add a splash (about 1 tablespoon) of water or stock to loosen.

Toss green beans with sauce

Add the drained, blanched green beans to the skillet. Toss constantly to coat and heat through, about 2 to 3 minutes. Pour the prepared sauce over the green beans and continue to stir for another 1 to 2 minutes until the sauce reduces slightly and evenly coats the beans.

Finishing & Garnish

Finish

Turn off the heat and stir in toasted sesame seeds, sliced scallions, and freshly ground black pepper. Taste and adjust seasoning: add a pinch of salt if needed or extra chili garlic sauce for more heat. If you used red pepper flakes, sprinkle them now if desired.

Serve

Transfer the chili garlic green beans to a serving dish and serve hot or warm as a side dish with rice or proteins. Leftovers keep well in the refrigerator for up to 3 days; reheat gently in a skillet.