The
other night I had what seemed to be extra veggies in my fridge that would not
be eaten individually before going bad.
And as I am the only one in our household who gladly eats cooked
veggies, I knew I had to something with all of them and do it soon. So I rounded them up and got some out of the
freezer too and decided to sauté them. **Please
note – I did not measure anything. I
just kind of threw it all together.
I
started with a medium sauté pan and put in some olive oil, sesame oil and soy
sauce. I put in just enough of the
liquids to barely cover the pan. In the
back, those are frozen brussel sprouts boiling until they are just turning
tender. I did not have any fresh ones on
hand otherwise this part would be unnecessary.
As
the oils were getting hot and after the sprouts tenderized, I set to work to getting
the other veggies together to dish them up for their Olan Mills style picture.
Here
I have frozen corn, frozen green beans, fresh white mushrooms, the tender
brussel sprouts and raw cauliflower.
**The reason I boiled the brussel sprouts and not the other frozen foods
is because of their density and thickness.
(After the boiling bath, I did cut the sprouts in half.) The beans and corn I knew would be cook just
fine as they were.**
Here
are the veggies sautéing
I
put the cauliflower, brussel sprouts and green beans in first, followed by the
corn and mushrooms about 5 minutes later.
Let all of that sauté for about 3-4 minutes and then added in dashes of
garlic salt and nature’s own seasoning.
I must say I found this dish to be really tasty.
Obviously, if you wanted to try this, different veggies could be put in to
suit your own personal taste. Other
veggies such as carrots, broccoli, celery, asparagus etc. Spinach would be good too – cooked till
barely wilted. I wonder how pineapple
chunks would work in something like this???
Hmmm that will be something to try the next go round. Anyway if you decide to give this a whirl, I hope
you enjoy it!
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