Recipe by Lori Ross
Quick sautéing keeps veggies crisp, brightly colored, and results in a sharp fresh flavor. Sautéing requires a skillet or wok large enough to hold veggies in one layer or they’ll “steam” rather than quick fry. This recipe is perfect for whole green beans, but can also be used for broccoli and cauliflower florets, shredded cabbage, spinach or other greens, and sliced summer squash. Follow the recipe exactly for best results.
2 lbs. fresh vegetables cut into bite sized pieces
4 Tbsps sesame or peanut oil
8 cloves of garlic, minced
½ tsp salt
Crushed red pepper to taste
Heat skillet on med-high for 1 minute. Add oil, cook one minute. Add veggies and turn heat to high. Stir fry 5 minutes until well seared. Add garlic, salt, crushed pepper, and stir fry 3-4 minutes more. If veggies are not cooked enough, cover and lower heat for 3 minutes more, until cooked but still brightly colored and crunchy. Spinach and cabbage will cook in half the time suggested; cauliflower and broccoli may need an additional 3-4 minutes to cook al dente.