Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside.
Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth.
Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar.
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