Recipe courtesy of Wolfgang Puck

Vegetable Saute

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon peanut oil, plus 1 teaspoon

2 teaspoons sliced scallions, plus 1 teaspoon

2 teaspoons chopped ginger

1 tablespoon minced garlic, plus 2 teaspoons

Pinch red pepper flakes

4 baby carrots, tops removed, halved lengthwise

4 radishes, quartered

4 baby turnips, quartered

2 tablespoons water

4 baby patty pan squash, quartered

1/4 red bell pepper, seeded, cored and cut into strips

1/4 green bell pepper, seeded, cored and cut into strips

1/4 yellow bell pepper, seeded, cored and cut into strips

1 cup Romanesco florets

4 asparagus spears, cut into 1 1/2-inch lengths

Freshly ground black pepper

2 tablespoons soy sauce

1/4 cup baby spinach leaves

1 tablespoon cornstarch

1 tablespoon water


  1. Heat a saute pan over high heat. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.