1 lb fresh green beans, trimmed
2 tsp sesame seeds
1 tbl rice wine vinegar
1 tbl soy sauce
1 tsp Splenda
1/4+ tsp crushed red pepper, to taste
Heat 1" water to boiling in a 2-qt saucepan. Add beans, cover and simmer 5 min.
While beans are cooking, heat a 6" nonstick skillet over medium-high heat. Add sesame seeds and cook, stirring frequently, until seeds are golden brown. Stir in vinegar, soy sauce, Splenda and red pepper. Remove from heat.
Drain beans. Pour contents of skillet over beans and toss to coat evenly.