Crispy Sautéed Vegetables with Sesame and Teriyaki Sauce

Toast the sesame seeds in a hot wok, without oil, until lightly golden. Remove them from the wok and set them aside.

In the same wok, heat the vegetable oil and sauté the diced garlic and grated ginger. Add the green beans (cut into pieces of approximately 5 cm) and sauté until almost done.

Add the mung bean sprouts and thinly sliced bell pepper, then sauté everything for another 2 minutes, keeping the vegetables crispy.