Fill a large stockpot with salted water and bring to a boil over high heat.
Prepare a medium mixing bowl by filling it with ice water.
Cook green beans in boiling water for 2 1/2 to 3 minutes, until crisp-tender.
Using tongs or a slotted spoon, remove the green beans from the boiling water and place immediately into the bowl of ice water, to stop the cooking process.
When beans are cooled, drain and place on clean, dry kitchen towels or paper towels. Pat the beans dry, making sure there is no water on the beans before continuing.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Carefully add the green beans and cook, stirring constantly, for 1 to 2 minutes.
Add the garlic, ginger, and green onions, and cook, stirring, an additional 30 seconds to 1 minute, being careful not to burn the garlic.
Stir in the red bell pepper, soy sauce, oyster sauce, teriyaki sauce, and salt. Stir to heat through, about 1 to 2 minutes longer. Serve immediately.
Yield: 4 - 6 servings