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Sauteed Veggies

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“A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.”
READY IN:
44mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
  2. In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
  3. Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.

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