I love long green beans.  You don’t have to fiddle with them to remove strings; you just cut them and cook them, and they are fabulous and tender. This makes a showy dish with the sesame seeds.  I love sesame seeds.  I remember as a young woman my favorite snack was a sesame and honey candy snack.  It was several wafers of sesame seeds.  Do you remember those?  I haven't seen them in ages, besides I wouldn't buy it these days, being a low-carber and all.  

3 tbsp butter (45 mL)
1 lb long green beans, cut up (0.45 kg)
1/onion, chopped
1/tsp crushed garlic (2 mL)
1 tsp ground ginger, OR use (5 mL)
  Up to 2 tbsp minced fresh ginger
1/tsp salt, OR to taste (2 mL)
1/tsp black pepper (1 mL)
1/cup chicken stock, OR water (125 mL)
1 tbsp sugar-free honey, OR sweetener (15 mL)
2 tbsp toasted sesame seeds* (30 mL)

In large pot, in boiling water, cook green beans until almost tender, 10 to 12 minutes.  Set aside.

In large frying pan, over medium heat in butter, fry onion until turning translucent.  Add garlic and ginger (if using fresh) stir fry briefly until turning brown.  Add green beans and sprinkle with ginger (if using powder), salt and pepper. Stir fry 1 minute.  Stir in chicken stock, OR water and sugar-free honey, OR sweetener.  Cook until most of the moisture evaporates.  Serve sprinkled with sesame seeds. 

Helpful Hint:  *To toast sesame seeds, place in dry nonstick frying pan and stir fry until turning brown.

Yield:  4 to 6 servings
1 serving
148.3/98.8 calories
3.3/2.2 g protein
11.1/7.4 g fat
2.9/1.9 g fiber
8.7/5.9 g net carbs