In a small skillet, heat canola oil until
shimmering. Fry garlic cloves for 15 to 30
seconds, until golden. (Be careful not to
burn.) Remove garlic with a slotted spoon
to a paper-towel-lined plate. Carefully
pour 2 tbsp of the oil into a large skillet
and place on medium heat.
Add beans, 2/3 cup water and 1/2 tsp of
the salt. Increase heat to medium-high.
Bring to a boil and cook 5 to 7 minutes,
until liquid evaporates and beans are
tender-crisp. Add rice vinegar and ginger;
cook 1 minute. Stir in sesame seeds,
sesame oil and remaining 1/2 tsp salt.
Transfer to a serving platter and garnish
with crispy garlic.