3 T white wine vinegar
2 T unseasoned rice vinegar
2 t soy sauce
1 garlic clove, minced
1 T finely minced or grated fresh ginger, or 1 t ground ginger
2 t toasted (dark) sesame oil
pinch dried cayenne pepper
1/3 c peanut, sesame (regular) or vegetable oil
1 T sesame seeds
1-lb. green beans, trimmed
2 scallions, finely chopped
1. In a small bowl, mix together the vinegars, soy sauce, garlic, ginger, toasted sesame oil, and cayenne pepper. You can also mix this up in a jar. Put the lid on and shake for about 30 seconds. Add peanut, sesame or vegetable oil and whisk or shake until emulsified.
2. In a small skillet toast sesame seeds over low heat, stirring, until fragrant and starting to color. Set aside.
3. In a large pot of boiling, salted water, cook beans until tender-crisp, about 4 minutes. Drain beans in a colander and rinse under cold water to stop the cooking. Allow to thoroughly drain.
4. In a large bowl, combine beans, scallions, and sesame seeds. Add dressing and toss well. Serve at room temperature or chilled.