Make the dressing for the green beans by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.

For the green beans, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the green beans and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the beans can steam. Remove from heat and transfer to a large bowl. Once the beans have cooled slightly add enough dressing to coat, and enjoy!

Green beans will keep in the fridge for 4-5 days, but can not be frozen.