Green Beans and Carrots with Teriyaki Sauce
Elevate your weeknight dinners with this vibrant and flavor-packed Green Beans and Carrots with Teriyaki Sauce recipe. Perfectly blanched green beans and tender carrots are stir-fried to a slight caramelized char and coated in a homemade teriyaki sauce bursting with savory, sweet, and tangy flavors. The quick and easy sauce combines soy sauce, honey, and rice vinegar, thickened to glossy perfection, ensuring every bite is irresistibly delicious. Garnished with optional sesame seeds for a nutty crunch, this dish comes together in just 25 minutes, making it a healthy and colorful side or light main course. Ideal for busy nights, meal prep, or pairing with rice, this recipe is a must-try for lovers of quick vegetable stir-fries and Asian-inspired flavors.
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Recipe Information
Ingredients
- 300 grams Green beans
- 2 medium Carrots
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and trim the green beans, cutting off the stems. Peel and slice the carrots into thin, diagonal rounds or sticks.
Bring a pot of water to boil, add a pinch of salt, and blanch the green beans and carrots for 3-4 minutes, until slightly tender but still crisp. Drain and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until well combined. Set aside the teriyaki sauce mixture.
Heat a large skillet or wok over medium heat. Add the olive oil and minced garlic, cooking for 30 seconds until fragrant but not browned.
Add the blanched green beans and carrots to the skillet. Sprinkle with salt and black pepper, and stir-fry for 3-4 minutes until they are slightly caramelized.
Pour the teriyaki sauce mixture over the vegetables, stirring constantly to coat them evenly. Cook for another 2-3 minutes until the sauce thickens and coats the vegetables.
Remove the skillet from heat and transfer the vegetables to a serving dish. Garnish with sesame seeds, if desired, and serve warm.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 51.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
