Blanch the beans: plunge into a large pot of boiling water just until the beans turn bright green, then immediately plunge into a large bowl of ice water. Drain in a colander.
Heat a wok or large skillet, then add the sesame oil. Quickly stir fry the shallot, garlic, ginger and jalapeño for 30 seconds. Add the beans and toss. Cook for 2 minutes, then add the coconut aminos or soy sauce and stir until well coated. Cook for a further 2 minutes or just until beans are crisp tender.
Transfer to a serving dish and garnish with sesame seeds. Serve immediately.