3/4 cup water 3 tablespoons sugar 2 tablespoons sake 1 1/2 tablespoon miso 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch 1 1/2 teaspoon chile-garlic sauce 3 tablespoons vegetable oil 1 1/2 pound green beans -- cut into 2-inch lengths 3 scallions -- thickly sliced 1 teaspoon toasted-sesame oil 1 teaspoon toasted sesame seeds 4 flour tortillas (8-inch size) -- warmed and cut into 4 wedges each
In a medium bowl, combine the water with the sugar, sake, miso, soy sauce, vinegar, cornstarch and chile-garlic sauce.
Heat a large, deep skillet for 2 minutes. Add the oil and heat until smoking. Add the green beans and scallions and cook over high heat, stirring occasionally, until just tender and browned in spots, about 6 minutes. Stir the sauce mixture, add it to the beans and bring to a boil. Cook until the sauce is glossy and slightly thickened, about 1 minute. Stir in the sesame oil. Transfer the beans to a platter and garnish with the sesame seeds. Serve with the tortilla wedges for wrapping.