1 pound green beans
2 teaspoons sesame seed
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon crushed red pepper
Heat 1 inch water to boiling in 2-quart saucepan. Add beans. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender.
While beans are cooking, heat sesame seed in 6-inch skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Stir in remaining ingredients; heat through.
Drain beans. Pour sauce over beans; toss until evenly coated.