Sauteed Asian Vegetables. Saute for about 5 minutes mixing often so it cooks evenly. In a large skillet saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Ingredients 1 cup of broccoli florets 1-2 tsp vegetable oil 12 red onion sliced into chunks 4 baby carrots sliced 1 red baby bell pepper sliced into chunks 2 baby zucchini sliced 1 cup of sugar snap peas 2-3 cloves of garlic minced 1 tbsp soy sauce. Top with more sesame seeds and some green onion if youre feeling frisky. Saute for about 5 minutes mixing often so it cooks evenly.
Whisk together broth soy sauce and cornstarch.
Add the stir-fry vegetables. Cook and stir for 2 minutes. It had a sesame sauce and was extremely filling. Heat 2 teaspoons of vegetable oil in a skillet on high heat.