Vegetable Saute Recipe

Name: Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil, plus 1 teaspoon; 2 teaspoons sliced scallions, plus 1 teaspoon; 2 teaspoons chopped ginger; 1 tablespoon minced garlic, plus 2 teaspoons; Pinch red pepper flakes; 4 baby carrots, tops removed, halved lengthwise; 4 radishes, quartered; 4 baby turnips, quartered; 2 tablespoons water; 4 baby patty pan squash, quartered; 1/4 red bell pepper, seeded, cored and cut into strips; 1/4 green bell pepper, seeded, cored and cut into strips; 1/4 yellow bell pepper, seeded, cored and cut into strips; 1 cup Romanesco florets; 4 asparagus spears, cut into 1 1/2-inch lengths; Freshly ground black pepper; 2 tablespoons soy sauce; 1/4 cup baby spinach leaves; 1 tablespoon cornstarch; 1 tablespoon water

Servings: persons

1 tablespoon peanut oil, plus 1 teaspoon
2 teaspoons sliced scallions, plus 1 teaspoon
2 teaspoons chopped ginger
1 tablespoon minced garlic, plus 2 teaspoons
Pinch red pepper flakes
4 baby carrots, tops removed, halved lengthwise
4 radishes, quartered
4 baby turnips, quartered
2 tablespoons water
4 baby patty pan squash, quartered
1/4 red bell pepper, seeded, cored and cut into strips
1/4 green bell pepper, seeded, cored and cut into strips
1/4 yellow bell pepper, seeded, cored and cut into strips
1 cup Romanesco florets
4 asparagus spears, cut into 1 1/2-inch lengths
Freshly ground black pepper
2 tablespoons soy sauce
1/4 cup baby spinach leaves
1 tablespoon cornstarch
1 tablespoon water

1
Heat a saute pan over high heat.
2
When the pan is hot, add 1 tablespoon of the oil.
3
Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly.
4
Add the carrots, radishes, and turnips and toss to combine.
5
Add the water and saute for 3 minutes over high heat.
6
Add the remaining vegetables and saute for 3 more minutes.
7
The vegetables should be slightly undercooked and still have some crunch.
8
Season with black pepper.
9
Push the vegetables to 1 side of the pan.
10
In the open portion of the pan add another 1 teaspoon of oil.
11
Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften.
12
Toss everything together with the vegetables.
13
Add the soy sauce and toss to combine.
14
Add 1/4 cup spinach leaves and toss for 1 minute.
15
Dissolve the cornstarch in the water to make a slurry.
16
Add a little of the slurry and bring just to a boil to thicken.
17
Remove from the heat and serve.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon peanut oil, plus 1 teaspoon, 2 teaspoons sliced scallions, plus 1 teaspoon, 2 teaspoons chopped ginger, 1 tablespoon minced garlic, plus 2 teaspoons, and more.

Yes, Vegetable Saute falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions