Vegetable Saute

Vegetable saute - From Good Eats There Will Be Oil. Intended to be an entirely vegetable dish, but small amounts of marinated chicken or beef can be included. Recipe is also reprinted on the Food Network. Great base recipe to use leftover vegetables in appropriate proportions. Put over rice... or not, good either way.

4 tsp toasted sesame oil
3 clove garlic (minced)
1 tsp garlic (fresh, minced)
8 oz carrots (1/4-in thick cut on bias)
1/2 tsp kosher salt
2 grind black pepper
4 oz sugar snap peas
4 oz savoy cabbage (shredded)
3/4 oz green onion (chopped)
1 tbls rice wine vinegar
2 tsp cilantro (or mint, chopped)


Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.

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