Ginger, Carrot and Sesame Green Beans

Total Time:
10 min
5 min
Inactive Prep:
5 min
4 servings


  • 1 tablespoon vegetable oil
  • 1 tablespoon peeled and grated ginger
  • 1 medium carrot, peeled and sliced into thin rounds
  • 12 ounces haricot vert or standard green beans, trimmed
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice vinegar
  • Toasted sesame oil, for drizzling
  • Toasted white sesame seeds, for garnish
  • Toasted black sesame seeds, for garnish


Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.

Per serving: Calories: 106; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 7 grams; Sugar: 3 grams Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 137 milligrams