Healthy Lifestyle Diets Healthy Vegetarian Recipes International Vegetarian Recipes Healthy Asian Vegetarian Recipes Sesame-Ginger Marinated Vegetables Be the first to rate & review! Crisp vegetables get Asian flair in this easy marinated vegetable recipe. We use green beans, carrots and broccoli, but feel free to use 4 cups of whatever vegetables you have on hand. Serve as an appetizer or on top of your next bowl of ramen. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Updated on November 12, 2016 Print Rate It Share Share Tweet Pin Email Cook Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 6 Yield: 3 cups Nutrition Profile: Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy High Fiber Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 1 ⅓ cups trimmed green bean pieces (1- to 2-inches) 1 ⅓ cups sliced carrots 1 ⅓ cups small broccoli florets ¼ cup toasted sesame oil 3 tablespoons rice vinegar 1 tablespoon reduced-sodium tamari or soy sauce 1 scallion, cut into 1-inch pieces 2 teaspoons minced fresh ginger Directions Cook green beans, carrots and broccoli in a small pot of boiling water until crisp-tender, 30 seconds to 1 minute. Using a slotted spoon, transfer to a bowl of ice water to cool. Drain, pat dry and transfer to a medium bowl. Whisk oil, vinegar, tamari (or soy sauce), scallion and ginger together in a small saucepan and heat until steaming. Pour the marinade over the vegetables, stirring to coat. Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 5 days. (The green beans and broccoli will start to discolor after several hours of marinating, but will still taste yummy.) Tips To make ahead: Marinate vegetables for up to 5 days. People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors. Rate it Print Nutrition Facts (per serving) 58 Calories 4g Fat 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1/2 cup Calories 58 % Daily Value * Total Carbohydrate 5g 2% Dietary Fiber 186g 664% Total Sugars 2g Protein 1g 2% Total Fat 4g 6% Saturated Fat 1g 3% Vitamin A 5084IU 102% Vitamin C 18mg 20% Folate 22mcg 6% Sodium 74mg 3% Calcium 24mg 2% Iron 1mg 3% Magnesium 12mg 3% Potassium 161mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved