Green Tea Sauteed Vegetables Food
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
GREEN TEA SAUTEED VEGETABLES
I'm facinated by recipes that cook with teas, so here's another! This one is from the book "Cooking with Green Tea" by Ying Chang Compestine but republished in the June '04 issue of Taste For Life magazine. **Gunpowder green tea is one of the varieties that was common in the late 18th century. It is a green tea in which the leaves have been rolled up giving it a granular appearence, leading to its name.
Provided by Roosie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large pan over medium-high heat.
- Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
- Add the broccoli and squash and stir-fry about 2 minutes.
- Add the brewed tea and bell pepper and season with salt and pepper to taste.
- Simmer until most of the liquid evaporates (about 1 minute).
- Serve immediately.
Nutrition Facts : Calories 87.9, Fat 7.1, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 5.5, Fiber 0.6, Sugar 1.1, Protein 2.6
QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.
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