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Today's Special: Stir-Fried Vegetables

Today's Special: Stir-Fried Vegetables


Today's Special is a super healthy, FitSugar friendly vegetable saute. I know it may seem crazy to have only sautéed vegetables for a quick dinner, but you should really think of this like a big warm salad. Just as filling as a salad, this sauté lacks a creamy heavy dressing and is a nice alternative for the winter months when warmth in food is necessary. Wolfgang Puck will be offering this at his Governor's Ball spread for all of the vegetarians among the A-list stars. He will be using organic vegetables from Chino Farms for his stir-fry, so when you make this at home tonight use the best and freshest vegetables you can afford/find. To take a look at the recipe, read more



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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