In a large skillet over medium heat, warm ½ tablespoon sesame oil. Add the green beans and toss to coat. Add 2 tablespoons water and cover with lid. Cook for 8 minutes, reducing the heat to maintain a low simmer.

Stir the beans occasionally and continue cooking until the green beans have begin to soften, and are tender crisp. When the green beans are almost done, add the garlic and toss to coat. Stir fry an additional 30 seconds until fragrant.

While the green beans are cooking, prepare the sauce. In a small bowl or measuring cup, combine the remaining ½ tablespoon sesame oil, soy sauce, peanut butter, ginger, vinegar, and hot sauce, and water. Whisk well to combine, making sure the peanut butter is fully incorporated.

When the green beans are tender crisp and the garlic is fragrant, add the sauce and stir to coat. Simmer for an additional minute or two, just until the sauce thickens and coats the green beans. Taste and adjust seasonings or add salt, as needed. Serve with additional Sriracha, if desired.