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Quick Sauteed Vegetables

Posted Oct 25 2008 4:49pm

Quick_sauteed_veggies I thought this would be a great time to add some VEGETABLE recipes, as this is the BEST time of year for them with all of the farmers' markets and gardens around.

As some of you probably know, I eat at LEAST five servings a day, and my goal is nine a day. There are SO many different kinds of vegetables ... let me count the ways to cook them (or NOT): raw, steamed, sauteed, boiled, blanched, baked, fried, grilled. Did I forget anything? Here are some varieties of veggies:

FOR REGULAR USE:

Acorn squash, bok choy, broccoli, brussel sprouts, burdock, buttercup squash, butternut squash, carrots, carrot tops, Chinese cabbage, chives, collard greens, cauliflower, daikon, daikon greens, dandelion  greens, dandelion root, green cabbage, Hokkaido pumpkin, Hubbard squash, kale, leeks, lotus root, mustard greens, onions, parnsnips, parsley, pumpkin, radish greens, scallions, turnip greens, watercress

FOR OCCASIONAL USE

Alfalfa sprouts, bamboo shoots, bean sprouts, beets, celery, corn-on-the-cob, cucumbers, endive, green peas, iceberg and Romaine lettuce, Jerusalem artichokes, Kohlrabi and greens, mushrooms, Patty pan squash, red cabbage, Shitake mushrooms, snow peas, string beans, summer squash, Swiss chard, water chestnuts, yellow wax beans

And there are a plenty more, too! Once again, "variety is the spice of life." And don't be put off by the lists of regular use and occasional use. To me, that's just a good guide for which you can eat as much as you want. For example, sometimes I eat kale twice a day, which is OK. The occasional list includes vegetables you might only have a couple of times a week because of sugar content, like beets or corn.

But really, in my book, if you eat any vegetables ...you're doing well!!! Especially if you're going from a no-vegetable diet! Drum roll ... and, now for the recipe:

QUICK SAUTEED VEGETABLES

1 cup leek, finely sliced
1 cup cabbage, shredded
1 cup thinly sliced mushrooms
1 cup thinly sliced green beans
1-2 carrots, sliced diagonally
1-2 teaspoons soy sauce
2 thinly sliced green onions to garnish
spring water
sesame or olive oil

Heat a stainless-steel or cast-iron skillet and add either spring water or a small amount of oil. (You may brush bottom of pan with oil.)

Saute on medium-high flame, moving vegetables in a lively manner with wooden spatula. Add the vegetables in order from firmest to most delicate, taking care to move them all the while so they cook evenly.

Sprinkle with pinch of sea salt or a few drops of soy sauce. Simmer another 2-3 minutes. Add drops of water if the pan dries out. Occasional step: Add a generous squeeze of fresh ginger juice for a hot taste.

Garnish vegetables with green onions and serve immediately. Serves 6

So, run to your nearest farmers' market! No time? Make a quick stop to the grocery store. And use your imagination or inclination, and choose whatever appeals to YOU. And there is NO wrong way to cook! Enjoy the bounty of summer!

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