1. 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.
2. 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.