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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,


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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Join The Conversation
celebrity_soup celebrity_soup 9 years
love to have some now
celebrity_soup celebrity_soup 9 years
love to have some now
SassyRedhead SassyRedhead 10 years
I love sauteed or steamed veggie dishes. Sometimes I just crave it because I don't get enough veggies in my diet and I don't like raw salads.
aras8218 aras8218 10 years
love it
aras8218 aras8218 10 years
love it
mandiesoh mandiesoh 10 years
yum yums!
mandiesoh mandiesoh 10 years
yum yums!
designergirl designergirl 10 years
Looks great, but I hope that's not the main dish for the vegetarians. It seems a little boring for an Oscar dinner. Looks healthy and easy for a weeknight meal, though.
Fitness Fitness 10 years
This looks so very yummy, Yum. I love how colorful it is too.
Hope5 Hope5 10 years
Veggies are my favorite.
Hope5 Hope5 10 years
Veggies are my favorite.
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