Sesame Fried Green Beans and Mushrooms

Prep: 2 mins / Cook: 3 min / Total: 5 mins / Servings: 2

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tsp (8g)  sesame seeds45.23.841.362.081.1200.96
2 tsp (10g)  rice wine vinegar3.300.7000.7
2 tsp (10.63g)  japanese soy sauce (shoyu), or coconut aminos5.630.54.92.0800.84
1 tsp (4.67g)  toasted sesame oil (or chili oil)43.334.6700000
1 tsp (5g)  'Swerve' or other sugar replacement0005050
1 tsp (2g)  fresh chopped ginger1.
1 clove (3g)  garlic, minced4001001
1 tbsp (14g)  neutral tasting fat, like ghee or coconut oil1001100000
4 oz (112g)  parcooked green beans, ends removed34.72.131.347.993.8104.18
4 oz (112g)  cooked mushrooms61.2906.819.082.2706.81
salt, fresh cracked black pepper and chili flakes, to taste0000000
Per Serving:149.549.82g5.05g13.56g3.66g2.5g7.4g *


  1. In a small bowl, combine sesame seeds, rice vinegar, soy sauce, sesame oil, sweetener, fresh ginger and garlic. Stir and set aside.
  2. Pre-heat a sauté pan on the stove, over high heat.
  3. Add the ghee or oil to the hot pan and swirl it around. Quickly add the green beans and sauté over high heat for about 30 seconds to a minute. Light browning and bubbling of the greens beans’ surface is ok.
  4. After about 30 seconds of scorching high heat, add the mushrooms. Toss and cook for a further 30 seconds.
  5. After the 30 seconds are up, add your soy-sesame mixture and toss the pan around for roughly 1 minute longer. Add chili flakes or black pepper for a little kick, as well as a pinch of salt, if you feel it needs it.
  6. Once most of the liquid has evaporated and the ginger and sesame seeds cling to the vegetables, serve ‘em up!