Recipe courtesy of Curtis Aikens

Sauteed Mixed Vegetables

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
CLASS
21m Easy 99%
CLASS
10m Easy 97%
CLASS
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS