Spicy Green Beans with Water Chestnuts

[chief_cook2]

1 - 1 1/2 lbs (460 - 675 g) fresh green beans (haricots),
trimmed and cut into 2-inch (5 cm) lengths
1 Tbs (15 ml) vegetable oil
8 ounces (225 g) canned water chestnuts, rinsed, drained,
and sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbs (45 ml) sesame seeds, toasted

Boil or steam the green beans for 4 minutes, until barely tender, and
plunge into cold water to stop the cooking. Drain and set aside.
Heat the oil in a large skillet over high heat and saute the water
chestnuts and pepper flakes for 1 minute. Add the beans, salt, and
pepper and saute until heated through. Garnish with toasted sesame
seeds. Serves 4 to 6.