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.

No additional tips available.

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

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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.

Vegetable Saute

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