Sauteed Asian Veggies
Posted by Caveman Cooking on January 29, 2010
As promised, the third of three tasty recipes in 24 hours! Just your basic sauteed vegetables … with an Asian angle.
1 Yellow Squash
1 Zucchini Squash
20-25 Snow Peas
1/4 Sweet Onion
1 Tbsp Garlic, minced
2 Tbsp Olive Oil
1-2 Tbsp. Low Sodium Soy Sauce
Salt & Pepper to taste
Rinse and drain all veggies. Mince garlic, set aside. Chop squash into 1/4″-1/2″ semi-circles, trim any stems off of the snow peas, cut onions into 1″-2″ long 1/4″-1/2″ strips, set aside.
Place non-stick skillet over medium-high flame, heat oil. Sautee garlic for about a minute.
Add squash and saute for one minute. Add onions, salt and pepper to taste, and continue to cook until onions turn translucent.
Add soy sauce to taste, continue to saute until all ingredients are covered with soy sauce.
Remove from heat and serve with any Asian-influenced dish. Pictured here with Korean Pork Chops (Daeji Galbi) and Garlic Mashed Potatoes.
Prep Time = 7 minutes
Cook Time = 10 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.