•2 lbs. fresh asparagus or green beans
•1 tablespoon cornstarch
•1/3 cup + 1 tablespoon low sodium soy sauce (Tamari recommended), divided
•2 teaspoons vegetable or grapeseed oil
•4 garlic cloves, minced
•1-1/2 teaspoons minced ginger
•3 tablespoons honey
•1-1/2 tablespoons dry sherry
•1-2 teaspoons Sriracha or garlic chile sauce, or 1/2 teasoon dried red pepper flakes; may omit or reduce if milder flavor is desired
•2 teaspoons toasted sesame oil
•1 tablespoon toasted sesame seeds

Steam asparagus or green beans until crisp tender and set aside. In small bowl whisk together corn starch and 1 tablespoon soy sauce set aside.

In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add to skillet, 1/3 cup soy sauce, honey, sherry, Sriracha (or other spicy seasoning), & sesame oil; whisk to combine. Simmer over low heat for 10 minutes, stirring occasionally. Whisk in cornstarch/soy sauce mixture; stir and heat until thickened. Add asparagus/green beans to skillet and toss until evenly coated with sauce. Transfer to platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.