Ingredients
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
Instructions
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Heat a large skillet over medium heat. Add olive or avocado oil and butter. Once melted, sauté minced garlic until fragrant, about 1 minute.
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Add green beans and mushrooms, stirring to coat with oil and butter. Cook 5-7 minutes until vegetables begin to soften.
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Pour in keto teriyaki sauce and a splash of water to thin the sauce. Stir well to coat vegetables evenly.
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Cook 3-5 more minutes until sauce thickens and vegetables are tender-crisp.
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Season with salt and pepper to taste. Serve warm.
Notes
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Thaw and drain frozen vegetables before cooking to prevent excess moisture.
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Use avocado or coconut oil as keto-friendly oil alternatives.
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Substitute butter with dairy-free alternatives for a dairy-free dish.
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Add sliced bell peppers or snap peas for extra crunch and color.
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Top with toasted sesame seeds or drizzle sesame oil for authentic flavor.
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Add cooked protein like chicken or tofu for a complete meal.
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Store leftovers in airtight container in fridge for up to 3 days; reheat gently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing, Stove Top
- Cuisine: American, Keto
- Diet: Gluten Free
