Sesame Sautéed Veggies
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
1-2 tbsp.
sesame oil, divided
2 ½-3 cups
mixed vegetables (your choice): diced white onion (up to ½ cup), diced zucchini, fresh bean sprouts (rinsed thoroughly and drained well), shredded carrots and sliced shiitake mushrooms
1-2 cloves
minced garlic, to taste
2-3 handfuls
stemmed spinach leaves (optional)
- soy sauce or gluten-free tamari, to taste
- crushed red pepper flakes, to taste (optional)
Directions
- In an extra-large skillet, heat enough oil over medium-high heat to lightly coat the pan. Add onions; sauté until light golden and softened (about 5 min.).
- Add zucchini, bean sprouts and additional oil, if needed, to prevent sticking; sauté until crisp-tender and zucchini and sprouts begin to darken on the edges (3-5 min.).
- Add carrots and mushrooms; cook and stir for 2 min.
- Add garlic; cook and stir for 1 min.
- Add spinach; cook and stir until spinach wilts (about 3 min.).
- Remove from heat; season with soy sauce and pepper, if desired.
