Best Green Tea Sauteed Vegetables Recipes

SAUTEED VEGETABLES

Sauteed Vegetables image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

SAUTEED VEGETABLES

Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories Side Dish

Time 20m

Number Of Ingredients 12

Ingredients

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

Steps:

Heat olive oil in a 12-inch skillet over medium-high heat.
Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
Add squash, saute 3 minutes.
Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

GREEN TEA SAUTEED VEGETABLES

Green Tea Sauteed Vegetables image

I'm facinated by recipes that cook with teas, so here's another! This one is from the book "Cooking with Green Tea" by Ying Chang Compestine but republished in the June '04 issue of Taste For Life magazine. **Gunpowder green tea is one of the varieties that was common in the late 18th century. It is a green tea in which the leaves have been rolled up giving it a granular appearence, leading to its name.

Provided by Roosie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 teaspoons red chili peppers, finely chopped
1 teaspoon lemon, zest of (fresh!)
1 teaspoon loose green tea (preferably gunpowder, see above comments**)
4 cups broccoli florets
1 cup summer squash, cut into 1/4 inch diagonal slices
1/2 cup brewed green tea
1/4 cup red bell pepper, cut into 1 inch chunks
salt and pepper, to taste

Steps:

Heat the oil in a wok or large pan over medium-high heat.
Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
Add the broccoli and squash and stir-fry about 2 minutes.
Add the brewed tea and bell pepper and season with salt and pepper to taste.
Simmer until most of the liquid evaporates (about 1 minute).
Serve immediately.

Nutrition Facts : Calories 87.9, Fat 7.1, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 5.5, Fiber 0.6, Sugar 1.1, Protein 2.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #vegetables #asian #easy #vegan #vegetarian #stove-top #dietary #gluten-free #free-of-something #broccoli #squash #equipment