Sautéed Vegetables Recipe

Wash and dry all vegetables. Cut broccoli into bite-size florets. Peel and slice carrot on a diagonal into 1/8–1/4" slices. Core and thinly slice red bell pepper. Trim ends and slice snap peas or green beans if large. Cut zucchini into half-moons about 1/4" thick. Thinly slice the onion. Mince the garlic and ginger. If using cilantro or scallions, chop and set aside for garnish.

If you plan to use cornstarch, whisk 1 tsp cornstarch into 2 tbsp water (from the sauce water/broth) until smooth and set aside.

In a small bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 2 tbsp water or vegetable broth. Stir to combine. Set aside near the stove so it's ready to add to the pan.

Heat the pan

Place a large sauté pan or a wok over medium-high heat. Add 2 tbsp olive oil and let it heat until shimmering but not smoking (about 30–60 seconds).

Start with firmer vegetables

Add the carrots and broccoli to the hot pan in a single layer and let them cook undisturbed for 1–2 minutes to get slight browning. Stir or toss and cook an additional 2 minutes until they begin to become tender-crisp.

Add remaining vegetables and aromatics

Add the onion, red bell pepper, snap peas (or green beans) and zucchini. Stir to combine and continue to sauté for 3–4 minutes, tossing frequently, until vegetables are bright and nearly tender but still have some bite. Push the vegetables to the side of the pan, create a small well and add the minced garlic and ginger. Cook the garlic and ginger for 30–45 seconds until fragrant, then toss everything together.

Season and finish with sauce

Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tsp red pepper flakes evenly over the vegetables. Pour the prepared soy-vinegar-sesame mixture over the vegetables and immediately toss to coat. If you prepared the cornstarch slurry, pour it in now and stir; it will thicken the sauce within 30–60 seconds. If the pan looks dry, add an additional 1–2 tbsp water or broth to create a light glaze.

Taste and adjust

Cook for another 1 minute to let flavors meld. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Finish

Remove from heat and drizzle with a tiny extra 1/2 tsp sesame oil if desired. Sprinkle toasted sesame seeds and chopped cilantro or scallions over the top.

Transfer the sautéed vegetables to a serving dish and serve immediately. These vegetables work well as a side for rice, noodles, tofu, fish or chicken, or served over mixed greens for a warm salad.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture.