1 First, heat 1 Tbsp. of sesame oil in a non stick large skillet on medium high. Add the green beans. Saute the green beans, reducing heat as needed, for 4-5 minutes to get a little sear on them. Toss them in the 2 tsp. of soy sauce.
2 Then add the water to the pan, reduce heat to medium low, and cover the green beans. Steam for another 4-5 minutes, or until the green beans are getting soft. This may take a little longer.
3 Once they are soft but still a little crisp, remove the green beans from the pan, put them in a bowl or plate and set aside.
4 Using the same skillet, wiping out if there is still some water, heat again on medium high. Add the remaining 1 Tbsp. Sesame oil.
5 Then add the garlic and strips of seitan. Brown the seitan on both sides, this will take 1-2 minutes per side.
6 While the seitan is cooking, in a small mixing bowl, whisk together, the ginger, the 1/4 cup of soy sauce, rice wine vinegar, and the coconut sugar or maple syrup.
7 Once the seitan is nice and brown, add the green beans back to the skillet, then pour the sauce over the seitan and green beans. Toss to coat everything in the sauce and saute for another minute.
8 Now, add the sesame seeds, then toss. Saute for another minute, then remove from heat. Serve immediately, topped with green onions, sriracha, or anything else you like!
