Heat the oil

• Heat the avocado oil in a wok or deep pan over medium-high heat until hot.

Fry the green beans

• Carefully add the green beans to the hot oil.
• Fry until blistered and tender but still slightly crisp, keeping a little bite since they return to the wok at the end.

Drain the green beans

• Remove the green beans from the oil with a slotted spoon.
• Let the excess oil drain off.

Sauté the aromatics

• Remove most of the oil from the wok, leaving just enough to sauté.
• Add the garlic and sliced pepper and cook briefly until fragrant.

Toss everything together

• Return the green beans to the wok.
• Season with black pepper and salt, then add the coconut aminos.
• Toss everything together until well coated.

Finish and serve

• Sprinkle with sesame seeds if desired.
• Serve immediately.