Honey Glazed Vegetables Recipe

Prepare vegetables

Peel the lotus root and slice into 1/4-inch rounds. If slices are large, halve them. Trim the green beans and halve any very long beans. Halve the baby sweet peppers lengthwise and remove seeds if needed.

Par-cook lotus root

Bring a medium pot of salted water to a boil. Add the lotus root slices and blanch 2–3 minutes until just tender-crisp. Use a slotted spoon to transfer to an ice bath to stop cooking, then drain and pat dry.

Blanch green beans

In the same boiling water, blanch the trimmed green beans 2 minutes until bright green and still crisp-tender. Shock in the ice bath, drain, and pat dry. Keep vegetables separated on a plate.

Make the glaze

In a small bowl whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, water, cornstarch, salt, black pepper and red pepper flakes (if using). Stir until cornstarch is fully dissolved.

Sear vegetables

Heat a large skillet or wok over medium-high heat. Add the neutral oil and swirl to coat. Add the lotus root slices in a single layer and sear 1–2 minutes per side until lightly golden. Transfer to a plate. Add the green beans and sauté 2–3 minutes, turning occasionally, until they have some blistered spots. Add the baby sweet peppers and cook 1–2 minutes until edges begin to soften but still retain crunch.

Combine and glaze

Return the lotus root to the pan. Reduce heat to medium. Give the glaze a quick stir (cornstarch may have settled) and pour it over the vegetables. Toss continuously with tongs or a spatula so the glaze contacts all pieces. Cook 1–2 minutes until glaze thickens and becomes glossy, coating the vegetables evenly. If glaze becomes too thick, add 1 tsp water at a time to loosen.

Finish

Turn off the heat and drizzle the sesame oil (if not already in glaze) and toss once. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon/lime if desired.

Plate and garnish

Transfer honey glazed vegetables to a serving dish. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lemon or lime wedges on the side.