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As some of you may know we are a little giddy about the Oscars tomorrow. It's Hollywood's biggest night of the year and we wanted to make it just as exciting for all of you watching at home. We're dressing up, opening some wine and cooking the same food the stars are eating so join us at our party. Here are just a few of the exciting things going on:

Today's Special: Stir-Fried Vegetables

Posted By partysugar on Feb 22, 2007 at 8:58AM

Today's Special is a super healthy, FitSugar friendly vegetable saute. I know it may seem crazy to have only sautéed vegetables for a quick dinner, but you should really think of this like a big warm salad. Just as filling as a salad, this sauté lacks a creamy heavy dressing and is a nice alternative for the winter months when warmth in food is necessary. Wolfgang Puck will be offering this at his Governor's Ball spread for all of the vegetarians among the A-list stars. He will be using organic vegetables from Chino Farms for his stir-fry, so when you make this at home tonight use the best and freshest vegetables you can afford/find. To take a look at the recipe,


Stir-Fried Vegetables
From
Wolfgang Puck

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.
  2. 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.
  3. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Serves 4.

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