SAUTEED VEGGIES
A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.
Provided by Boomette
Categories One Dish Meal
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
- In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
- Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.
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Tlhalefo Kotsedi
[email protected]This recipe is a lifesaver. I always have a bunch of vegetables in my fridge that I don't know what to do with, so this recipe is a great way to use them up.
khanyisile mkhize
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Oboj Bosir
[email protected]I'm going to try this recipe tonight. I'm excited to see how it turns out!
Lynette Portillo
[email protected]This recipe is just okay. The vegetables were a bit bland and the sauce was too thin.
Oseni Maxwell
[email protected]I'm not sure what I did wrong, but my vegetables came out mushy. Maybe I cooked them for too long?
Nabin tajpuriya Music
[email protected]This recipe is a great way to sneak some extra vegetables into your diet. The vegetables are disguised in the sauce, so even picky eaters will enjoy it.
Anjali Thakur
[email protected]I'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. The vegetables were cooked perfectly and the sauce was delicious.
Sawon Sawing
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables!
Sajid Faheem
[email protected]I love that this recipe is so versatile. You can add or remove vegetables depending on what you have on hand.
Ryan B. Cus
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of veggies in my fridge that I don't know what to do with, so this recipe is a lifesaver.
David Chama
[email protected]I'm not usually a fan of vegetables, but this dish changed my mind. The vegetables were so flavorful and delicious, I couldn't get enough.
Lambert Mahato
[email protected]Love the vibrant colors of this dish! It's so inviting and makes me want to eat it.
Mercykikata Kikata
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in under 30 minutes.
Kenley Fulle
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it all up.
Jaquine Havies
[email protected]This recipe is a great way to get your daily dose of veggies. I love that you can use any kind of vegetables you like, so you can customize it to your own taste.
Namusoke Fatumah
[email protected]Yum!
Maxamed Clahi
[email protected]Followed the recipe to the T and it turned out great! The veggies were tender and flavorful, and the sauce was light and tangy. Will definitely make this again.
Naruto Uzamaki
[email protected]This veggie dish was a hit! The flavors of the different vegetables blended perfectly, and the texture was spot-on. I especially loved the crispy edges of the broccoli and carrots.