Teriyaki Glazed Green Beans Recipe
A fast and flavourful side of crisp-tender green beans coated in a glossy, sweet-savory teriyaki sauce with garlic, ginger, and toasted sesame — perfect for weeknights, dinners, and gatherings.
Ingredients
- 1 lb 450 g fresh green beans, trimmed
- 2 tablespoons neutral oil vegetable, grapeseed
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons mirin or 1 tbsp rice vinegar + 1 tbsp sugar
- 1½ tablespoons honey or maple syrup
- 1 tablespoon brown sugar optional
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon cornstarch + 2 tablespoons cold water slurry
- Freshly ground black pepper to taste
- Optional: red pepper flakes or gochujang for heat
Instructions
- Prep the green beans: Trim the ends and rinse.
- Blanch (optional but recommended):
- Boil salted water, add green beans for 2–3 minutes until bright green and slightly tender.
- Immediately transfer to ice water to stop cooking. Drain and dry well.
- Mix the sauce: In a small bowl whisk together soy sauce, mirin (or alternative), honey/maple, and brown sugar if using.
- Heat the pan: Warm a large skillet over medium-high heat with neutral oil.
- Saute aromatics: Add garlic and ginger; saute 20–30 seconds until fragrant.
- Cook the green beans: Add blanched beans and toss, letting them blister slightly for 2–3 minutes.
- Add the glaze: Pour the sauce over beans. Simmer 1–2 minutes.
- Thicken (optional): Stir the cornstarch slurry and drizzle it in while stirring until the sauce becomes glossy and coats the beans.
- Finish: Remove from heat; drizzle sesame oil, add sesame seeds and black pepper. Toss to combine.
- Serve warm as a side or part of a meal.
Notes
- Make-ahead: Prepare beans and sauce separately; combine before serving.
- Storage: Refrigerate in an airtight container up to 3–4 days. Reheat gently in a skillet.
- Gluten-free option: Use tamari instead of soy sauce.
- Vegan variation: Swap honey for maple syrup.
- Tip: Avoid overcooking the beans — they should stay crisp-tender, not mushy.
- Optional add-ins: A squeeze of lemon, red pepper flakes, or toasted nuts for crunch.