3 large cloves garlic, each cut lengthwise into 4 slices
1 Tbs. sesame seeds
1 tsp. salt
1 tsp. dark sesame oil
1 tsp. tamari or soy sauce
Bring large pot of water to a boil. Fill large bowl with ice water. Boil beans 4 minutes. Using slotted spoon, immediately transfer beans to ice water. Drain and dry beans. This can be done up to 8 hours ahead; refrigerate beans until ready to use.
In wok or large, heavy skillet, heat peanut oil over high heat. Add garlic and cook, stirring often, until golden, about 1 minute. Transfer to small plate lined with paper towels to drain. Set aside.
Add beans, sesame seeds and salt to wok. Stir-fry, pressing beans against sides until charred in a few places, 2 to 3 minutes. Transfer beans to serving bowl.
Add sesame oil, tamari or soy sauce and reserved garlic to pan. Stir-fry until heated through, then add to beans and toss to combine. Season to taste with freshly ground pepper. Serve hot or at room temperature.