BISTRO VEGETABLES RECIPE

Bistro Vegetables Recipe image

Provided by Mike_67

Number Of Ingredients 12

15 ounce can cannellini beans, washed and rinsed
2 pounds small red potatoes
1 teaspoon olive oil
2 sweet peppers (yellow, orange or red)
3 bunches green onions (use only ends)
4 cloves garlic, minced
1 teaspoon salt
18 ounces whole Golden mushrooms
3 tablespoons brown sugar
6 tablespoons balsamic vinegar
1/2 cup soy sauce
2 (6 ounce) bags of fresh spinach

Steps:

In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling. Reduce heat to low; cover and simmer 20-25 minutes or until potatoes are fork-tender; drain and cut each potato in half. Meanwhile, cut peppers into 1 inch chunks; wash mushrooms. In large non-stick wok over high heat, cook pepper chunks with green onions, garlic and salt in the olive oil, stirring frequently, until tender-crisp. With slotted spoon, remove pepper to bowl. In same skillet cook mushrooms until browned. Remove to bowl with peppers. Meanwhile, stir brown sugar, balsamic vinegar and soy sauce together in a small measuring cup. Increase heat to high; stir in potatoes, green onions, pepper chunks, mushrooms, beans and vinegar mixture. Microwave each bag of spinach on full power for 1 to 1 ½ minutes each. Open bags carefully and add to mixture in wok.