Super Vegetable Sauté

Super Vegetable Sauté
Spruce up your dinner with this wonderful vegetable dish as a hearty side or a colorful entrée.
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  1. 4 ounces Bok Choy (Chinese Cabbage), cut vertically into quarters
  2. 4 ounces baby carrots, cut julienne
  3. 4 ounces asparagus, cut julienne
  4. 4 ounces Haricot Verts (French green beans)
  5. 2 ounces red or yellow bell pepper, cut julienne
  6. 1/2 ounce fresh chopped garlic
  7. 1/2 ounce olive oil
  8. 1/4 ounce fresh chopped tarragon
  9. 1/4 ounce fresh chopped thyme
  10. 1/4 ounce fresh chopped rosemary
  11. 1/4 ounce fresh chopped basil
  12. 1/2 ounce soy sauce
  13. 1/4 teaspoon salt
  14. 1/2 teaspoon black pepper
  1. • Fill a large bowl with ice water. In a stock pot, blanch carrots, asparagus, greenbeens and bell peppers in boiling water for 1 minute, then cool down in ice water.
  2. • In a pan, sauté garlic in olive oil on medium high for 30 seconds.
  3. • Then add the tarragon, thyme, rosemary, basil, soy sauce, salt and pepper to the sauté.
  4. • Add blanched vegetables and Bok Choy and sauté on medium high for 1 1/2 minutes,
The Health Journal