Vegetable Saute
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings
Toasted sesame oil brings bold flavor to simple sautéed vegetables in this classic stir-fry application. Serve it as a side dish or add marinated beef, chicken, pork, or even shrimp for a tasty one-pan weeknight dinner. Photo by Lynne Calamia
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- 4 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 medium carrots, cut on the bias into 1/8-inch thick pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup sugar snap peas, tough string removed
- 2 cups shredded Savoy cabbage
- 2 medium scallions, sliced thinly on the bias
- 1 tablespoon rice vinegar
- 2 teaspoons chopped fresh cilantro or mint leaves
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings
Procedure
- Heat the sesame oil in a straight-sided 10-inch sauté pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots,1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, Sauté, stirring frequently, for 4 minutes.
- Add the sugar snap peas and continue to sauté for 1 minute. Add the cabbage, scallions, and the remaining salt and pepper and sauté for an additional minute. Remove from the heat, add the vinegar, and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with cilantro or mint and toss to combine. Serve immediately.
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