In a large pot of salted boiling water, blanch long beans for 2 minutes until slightly tender. Drain and cool.
In a large skillet over medium-high heat, add ghee, garlic and red pepper flakes. Saute for 1 minute or until fragrant, then add long beans. Cook for 5-7 minutes or until the beans are charred and blistered in spots, tossing occasionally. Remove from heat and stir in soy sauce and sesame oil. Serve.
1 tbsp ghee or neutral flavored oil (grapeseed oil)
2 cloves garlic, peeled and smashed
¼ tsp crushed red pepper
1 lb long beans, trimmed to 4" length
1 tsp soy sauce
¼ tsp sesame oil