Mandarin Vegetable Medley Food

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

PAN ROASTED FRESH VEGETABLE MEDLEY

Steps:

• Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
• Saute for five minutes.
• Deglaze with red wine.
• Let wine reduce for two minutes and serve.

ORIENTAL VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a microwavable-safe casserole dish; set aside.
• In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.

FANCY VEGETABLE MEDLEY

Steps:

• Saute onion in butter until transparent.
• Add carrots and saute 5 minutes before adding broccoli stem pieces.
• Saute 2 minutes more.
• Add the florets,basil,garlic powder,salt and pepper and bouilon powder.
• Cover and let simmer in its own juices for 3to5 minutes.

CHINESE VEGETABLES

Steps:

• Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
• Add soy sauce,sugar and fry 1 minute.
• Add chicken broth,cover and steam for 8 minutes.

MANDARIN SHRIMP AND VEGETABLE STIR FRY

Steps:

• Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
• Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir fry for 2-3 minutes. Remove from wok and set aside. Add bell peppers and broccoli, cook for 1 minute. Add water; cover and reduce heat for medium. Cook 4-5 minutes.
• Uncover and heat to high, add shrimp, marmalade mixture and water chestnuts. Cook for 2 minutes.
• Season to taste. Add green onions. Serve over hot cooked rice.