Vegetable Saute (Wolfgang Puck) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Heat a saute pan over high heat. 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. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. 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. 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. 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. 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.
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