SAUTEED VEGGIES

Sauteed Veggies image

A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.

Provided by Boomette

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup soy sauce
2 tablespoons liquid honey
2 tablespoons rice vinegar
1 garlic clove, minced
1 teaspoon sesame oil (optional)
1/4 teaspoon ground ginger
3 tablespoons canola oil
1 small onion, chopped
2 cups broccoli florets
4 small zucchini, peeled and cut in half on the lenght, then sliced in 1/4 inch slices (500 g in total)
1 red bell pepper, seeded and sliced
1 cup green beans, trimmed, cut in 1-inch pieces (150 g in total)
1 cup arugula, chopped (125 g in total)
1 cup bok choy (125 g in total) or 1 cup celery, cut in thick slices (125 g in total)
1/2 lb fine pasta, cooked (angel hair)
2 tablespoons sesame seeds, grilled

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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