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Cook green beans in simmering water to cover about 4 minutes or until tender-crisp. Drain; rinse with cold water. Drain well. Set aside.
Mix soy sauce and cornstarch in small bowl until smooth. Add preserves and curry powder; mix well. Set aside.
Heat sesame oil in large nonstick skillet on medium-high heat. Add bell pepper; cook and stir 3 minutes. Add green beans; cook and stir 2 minutes. Add soy sauce mixture; cook 1 minute or until sauce thickens and glazes the vegetables.