Place a large pot of salted water to boil. When it comes to a boil, add the green beans, return to a boil, and cook for 3-5 minutes or until the beans break easily and are tender inside but still have a good bite to them.

Strain the beans and place them in cold, preferably iced, water so they don’t cook anymore. This also preserves their color.

Place extra virgin olive oil and garlic in a wok or large skillet. Saute over medium-low heat until the garlic becomes very aromatic and colors lightly.

Add the red pepper flakes and sesame seeds to the wok, and stir-fry for a minute.

Add the herbs and mix. Then add blanched green beans (drain out the water first) to the wok or skillet. Add salt to taste and, if you wish, a dash of ground black pepper. Use a pair of tongs to mix the green beans with the herbs and sesame seeds so all the beans are evenly coated. Let the beans warm through.

Turn off the heat and serve warm or at room temperature.