Description
A quick and colorful method to sauté vegetables that retains their crunch and flavor, perfect for busy weeknights.
Ingredients
Sturdy Vegetables
- 1 cup broccoli florets (Can substitute with cauliflower, carrots, green beans, or sliced cabbage)
Quick-Cook Vegetables
- 1 cup bell peppers (Can also use zucchini, yellow squash, cherry tomatoes, or mushrooms)
Aromatics
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Healthy Fats
- 2 tablespoons avocado oil (Can substitute with light olive oil)
Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (Optional)
Finishing Touches
- 1 tablespoon lemon juice (Can substitute with rice vinegar)
- 1 tablespoon fresh herbs (parsley or basil) (For garnish)
Instructions
Preparation
- Preheat a large skillet on medium-high for 2 minutes.
- Add 1 to 2 tablespoons of oil to the hot skillet.
Cooking
- Start with sturdy vegetables. Add carrots, broccoli, or green beans and sauté for 3 to 4 minutes, stirring once or twice to allow browning.
- Add quick-cook vegetables such as peppers, zucchini, or mushrooms. Cook for 3 to 5 minutes until crisp-tender.
- Push vegetables to the sides of the skillet. Add more oil if needed and bloom garlic and ginger for 30 seconds.
- Season with salt, pepper, and the optional umami sauce. Toss everything to combine.
Finishing
- Turn off the heat and finish with a squeeze of lemon juice and fresh herbs. Taste and adjust seasoning as needed.
Notes
Store in the fridge for up to 4 days. Reheat in a skillet to maintain crispness. Frozen vegetables can be added later during cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Vegetable
- Cuisine: Healthy, Vegetarian