A delightful mix of vegetables glazed with a flavorful teriyaki sauce, perfect as a side dish or light meal.
Bring a medium saucepan of water to a boil and add the green beans and carrots. Cook until tender-crisp, about 7-10 minutes.
Cut the vegetables into uniform sizes for even cooking.
Drain the vegetables using a colander and set them aside.
Shake the colander gently to remove excess water.
In the same saucepan, melt the butter over medium heat. Stir in the cornstarch until smooth.
Ensure the butter and cornstarch are well combined to avoid lumps.
Add the teriyaki sauce and water to the pan, stirring until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the pan.
Return the cooked vegetables to the pan and toss gently to coat them in the sauce.
Toss the vegetables gently to avoid breaking them.
Heat through for a couple of minutes, then sprinkle with sesame seeds before serving.
Toast the sesame seeds beforehand for a richer flavor.
Serve the dish warm as a side or light main course. Enjoy your meal!
Pair with steamed rice or noodles for a complete meal.
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