Wash the shishito peppers and green beans - trim the stems of the peppers to about 1 inch long and remove the stem ends from the green beans. Pat completely dry.

Add sesame oil to a wok or large non-stick skillet and heat over medium high heat until barely smoking.

Add the peppers and green beans to the wok, sprinkle with 1/4 tsp kosher salt and let char undisturbed for 3-4 minutes, then stir occasionally for a total of 8 minutes.

While the vegetables char, combine the miso, water, lime juice, red pepper flakes, white sugar, and remaining 1/4 tsp kosher salt in a small bowl. Mix to combine.

After 8 minutes the green beans and shishito peppers should be charred and softened. Add the sauce the wok and stir until the vegetables are coated and the sauce is heated through - about 15-20 seconds.

Pour into a serving bowl or platter and sprinkle with sesame seeds. Serve immediately while still hot!