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Sauteed Asian Veggies

Posted by Caveman Cooking on January 29, 2010

Food Blogs Post of the Day for 1/29/10

This recipe won Post of the Day for 1/29/10!

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.
Cut Veggies

Place non-stick skillet over medium-high flame, heat oil. Sautee garlic for about a minute.
Sauteed Garlic

Add squash and saute for one minute. Add onions, salt and pepper to taste, and continue to cook until onions turn translucent.
Sauteed Veggies

Add soy sauce to taste, continue to saute until all ingredients are covered with soy sauce.
Adding Soy Sauce

Remove from heat and serve with any Asian-influenced dish. Pictured here with Korean Pork Chops (Daeji Galbi) and Garlic Mashed Potatoes.
Sauteed Asian Veggies

Prep Time = 7 minutes
Cook Time = 10 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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