keto · Sides · vegetable

Teriyaki Green Beans

Do you know what all goes into teriyaki sauce?

If you buy it at the store there’s all sorts of sugar and preservatives inside the bottle. I’m not one of those people who religiously check ingredients labels for corporation-made ingredients, but sometimes I do stop and take a peek. And let me tell ya, teriyaki sauce—the list can be scary.

How would one go about making their own teriyaki sauce? The basic components are simple: soy sauce, sweetness, and thickness. Teriyaki sauce is typically thicker than soy, and is much, much sweeter. I found the basic components for my teriyaki sauce and got to work.

Instead of soy, I reached for tamari. Tamari sauce is almost exactly like soy sauce, but it’s just a tiny bit thicker. For the sweet part, I used erythritol. It’s my go-to sweetener when I’m on a low-carb diet. You gotta love sugar alcohols.

I thickened up the sauce with xanthan gum–it’s a man-made thickening agent that is used in keto cooking ALL the time. Just a little bit goes a long way with this stuff—it binds and thickens like no other. I think it’s better than corn starch, honestly.

My teriyaki sauce ended up almost exactly like the real thing—and the best part? I knew every ingredient that went inside of it. I used the majority of the sauce for this green bean recipe. It was almost an instant hit. Who knew green beans and teriyaki sauce would be so good together?

I like my fresh green beans crispy-crunchy, so the cooking time is pretty low here. If you like softer green beans, just cook them for 10 minutes longer. A few other easy substitutes: take out the ‘shrooms or use half an onion (diced) instead of a shallot.

Enjoy!

Teriyaki Green Beans

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Sweet and savory, crispy crunchy stir-fried green beans with mushrooms and teriyaki sauce.

Ingredients

For the teriyaki sauce:

  • 1/2 cup tamari sauce
  • 1 cup water
  • 3 TBS. erythritol or other sweetener
  • 1 TBS. sesame oil
  • 1 tsp. garlic powder
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. ground ginger
  • Sesame seeds, for serving

For the green beans:

  • 1 lb. fresh green beans
  • 1 shallot, sliced
  • 2 cups mushrooms, sliced
  • 3 TBS. butter
  • 1 clove garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1/2 cup teriyaki sauce

Directions

  1. Make the teriyaki sauce: In a small saucepan, whisk together all ingredients except for xanthan gum and sesame seeds. Heat to a boil. Stir in xanthan gum and keep stirring, while boiling, until mixture thickens. Remove from heat and stir in sesame seeds.
  2. Make the green beans: Melt butter in a large skillet over medium-high heat. Add shallot, green beans and mushrooms.
  3. Stir, while cooking, until mushrooms are browned and green beans are starting to soften (about 4-5 minutes). Stir in garlic & red pepper flakes and continue cooking for another 1-2 minutes. Stir in teriyaki sauce and let mixture cook for another 2-3 minutes before serving.

Step-By-Step Instructions

Make the teriyaki sauce: In a small saucepan, whisk together all ingredients except for xanthan gum and sesame seeds. Heat to a boil. Stir in xanthan gum and keep stirring, while boiling, until mixture thickens. Remove from heat and stir in sesame seeds.

Make the green beans: Melt butter in a large skillet over medium-high heat. Add shallot, green beans and mushrooms.

Stir, while cooking, until mushrooms are browned and green beans are starting to soften (about 4-5 minutes).

Stir in garlic and red pepper flakes and continue cooking for another 1-2 minutes. Stir in teriyaki sauce and let mixture cook for another 2-3 minutes before serving.

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