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Stir-Fried Vegetables

Wed, 02/21/2007 - 11:23AM by partysugar 0 Comments -
Stir-Fried Vegetables From Wolfgang Puck 1 tablespoon peanut oil, plus 1 teaspoon 2 teaspoons sliced scallions, plus 1 teaspoon 2 teaspoons chopped ginger 1 tablespoon minced garlic, plus 2 teaspoons Pinch red pepper flakes 4 baby carrots, tops removed, halved lengthwise 4 radishes, quartered 4 baby turnips, quartered 2 tablespoons water 4 baby patty pan squash, quartered 1/4 red bell pepper, seeded, cored and cut into strips 1/4 green bell pepper, seeded, cored and cut into strips 1/4 yellow bell pepper, seeded, cored and cut into strips 1 cup Romanesco florets 4 asparagus spears, cut into 1 1/2-inch lengths Freshly ground black pepper 2 tablespoons soy sauce 1/4 cup baby spinach leaves 1 tablespoon cornstarch 1 tablespoon water
  1. Heat a saute pan over high heat.
  2. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly.
  3. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat.
  4. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper.
  5. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften.
  6. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute.
  7. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.
Serves 4.



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