Trim ends off beans and cut into bite-size pieces. Bring a pot of water to a boil. Add beans and cook just until the color brightens and the beans are just softening slightly – about three to five minutes. Drain immediately and run beans under cold water to stop the cooking. Drain well and pat dry with paper towels.

Heat canola oil in a wok or large frying pan. Add half the toasted sesame oil as well as the beans, and stir-fry on medium-high heat for two minutes, constantly moving them as they cook. Add the rest of the sesame oil, salt, and a generous amount of freshly ground black pepper. Toss to coat beans, and add sesame seeds. Stir and serve warm or at room temperature.