Start by washing the fresh green beans under cold water, then trim the ends for even cooking. Place the trimmed beans on a clean kitchen towel to dry.

In a small bowl, whisk together the low-sodium soy sauce, rice wine vinegar, granulated sugar or honey, and cornstarch until smooth and combined.

Heat the toasted sesame oil in a large skillet over medium-high heat. Add the minced garlic, freshly grated ginger, and crushed red pepper flakes. Sauté for about 30 seconds until the garlic turns golden and fragrant.

Add the prepared green beans to the skillet, stirring to coat them with the aromatic mixture. Sauté for about 3 to 4 minutes.

Pour the prepared sauce over the sautéed green beans and add water. Stir well and cook for an additional 2 to 3 minutes.

Remove the skillet from heat and transfer the spicy green beans to a serving platter. Garnish with sesame seeds and serve immediately.