green beans, cut into 1 inch pieces
( 4 cups)
carrots, cut into bite-sized strips
( 2 cups)
( can be toasted)
- In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid).
- Drain and set veggies aside.
- Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water.
- Return veggies to pan and toss gently.
- Heat through and sprinkle with sesame seeds.