1) In a large pot of boiling water, blanch the long beans for 2 minutes until slightly tender. Allow to cool.



2) In a large skillet over medium-high heat, add butter. Add spring onions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.



3) Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.