Keto Teriyaki Green Bean Mushroom

Why You’ll Love This Recipe

This recipe offers a quick, healthy way to enjoy green beans and mushrooms with the comforting flavors of teriyaki—without the added sugars found in traditional sauces. It’s simple to prepare, keto-friendly, and packed with umami. The combination of butter and olive oil or avocado oil adds richness while keeping it low-carb and nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Keto teriyaki sauce (homemade or store-bought low-carb)
• Green beans
• Mushrooms, halved
• Minced garlic
• Olive oil or avocado oil
• Butter
• Salt and pepper
• Water

Directions

1. Heat a large skillet over medium heat. Add olive oil (or avocado oil) and butter. Once melted and hot, add minced garlic and sauté until fragrant, about 1 minute.
2. Add the green beans and mushrooms to the skillet. Stir to coat them in the oil and butter. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
3. Pour in the keto teriyaki sauce and a splash of water to thin the sauce slightly. Stir well to coat the vegetables evenly.
4. Continue cooking for another 3-5 minutes, allowing the sauce to thicken and the vegetables to become tender but still crisp.
5. Season with salt and pepper to taste.
6. Remove from heat and serve warm.

Servings and Timing

This recipe serves 3 to 4 people.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

• Add sliced bell peppers or snap peas for extra color and crunch.
• Use shiitake or cremini mushrooms for a deeper flavor.
• Sprinkle with toasted sesame seeds before serving for added texture.
• Add a drizzle of toasted sesame oil for a more authentic teriyaki flavor.
• Include cooked chicken or tofu to make it a complete keto-friendly meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the vegetables crisp.

FAQs

Can I use frozen green beans or mushrooms?

Yes, but thaw and drain frozen vegetables before cooking to avoid excess moisture.

How do I make keto teriyaki sauce?

Keto teriyaki sauce typically uses soy sauce or tamari, a low-carb sweetener like erythritol or monk fruit, garlic, ginger, and sometimes sesame oil.

Can I substitute olive oil with another oil?

Yes, avocado oil or coconut oil are good keto-friendly options.

Is this recipe dairy-free?

It contains butter, but you can substitute with a dairy-free butter alternative or extra oil to make it dairy-free.

Can I add protein to this dish?

Yes, cooked chicken, shrimp, or tofu pair well with this recipe for a complete meal.

How spicy is this dish?

This dish is not spicy by default but you can add crushed red pepper flakes for heat.

Can I prepare this recipe ahead of time?

Yes, but for best texture, reheat gently and avoid overcooking the vegetables.

What can I serve this with?

Pairs well with grilled meats, cauliflower rice, or other keto-friendly dishes.

How do I store leftovers?

Keep leftovers refrigerated in an airtight container for up to 3 days.

Can this dish be frozen?

It’s best eaten fresh, but it can be frozen for up to 1 month. Texture may change slightly upon thawing.

Conclusion

Keto Teriyaki Green Bean Mushroom is a quick and tasty low-carb side dish full of savory, umami flavors with a hint of sweetness. It’s perfect for anyone following a keto diet or simply looking for a healthy, delicious vegetable dish. Easy to make and versatile, it’s a great addition to your weekly meal rotation.

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