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Toasted sesame oil brings bold Asian flavor to Alton Brown's simple vegetable sauté, an easy weeknight side dish or base for savory stir-fry.
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Course: Sides & Salads
Keyword: Sides, Vegetable Saute, Vegetables, Vegetarian, Weeknight Dinner

Vegetable Saute

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 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.
This recipe first appeared in Season 12 of Good Eats.
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Software

  • 4 teaspoons toasted sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 ounces carrots, cut on the bias into 1/4-inch thick pieces
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 4 ounces sugar snap peas
  • 4 ounces Savoy cabbage, shredded
  • 3/4 ounce chopped scallion
  • 1 tablespoon rice vinegar
  • 2 teaspoons chopped fresh cilantro or mint leaves
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 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, salt, and pepper, and sauté for 4 minutes.
  • Add the sugar snap peas and continue to sauté for 1 minute. Add the cabbage and scallions 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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