This is how I do it, which is unconventional, but works well. The end result is vegetables that are somewhere between sauteed and steamed, low in fat (I don't use oils or butter) and rich in flavor.
You can use any vegetables that strike your fancy at the time. Often I'll use some combination of zucchini, baby carrots, broccoli, celery, onion, mushrooms, peas in the pod, and whatever else I have lying around (even peach or apple slices). Choose the combination that you want, and slice what needs slicing to about the same thickness. Put them all in a pan with about a quarter-inch of water in the bottom. Cover the pan with a lid and put it on the stove at medium heat. Check the vegetables every two minutes or so to be sure that there is still a little water in the bottom, mix the vegetables, and to monitor the cooking process. Keeping water in the bottom is VERY important-- it protects the vegetables from burning! The vegetables should have a rich color when they are done, and the carrots, broccoli and peas should be just soft enough that they can easily be speared on the tines of a fork.
Seasoning is optional. The vegetables will have a strong flavor that can stand alone, but if you want that something extra, I would recommend a little garlic salt or black pepper (or seasoning to taste). Vegetables cooked like this will be yummy on their own, or they can be eaten with anything from a simple cornstarch-and-water sauce to sweet-and-sour or even the very spicy General Tsao's sauce.
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http://www.esquire.com/junk-drawer/ESQ0307saute
olive oil, please!....
This is how I do it, which is unconventional, but works well. The end result is vegetables that are somewhere between sauteed and steamed, low in fat (I don't use oils or butter) and rich in flavor.
You can use any vegetables that strike your fancy at the time. Often I'll use some combination of zucchini, baby carrots, broccoli, celery, onion, mushrooms, peas in the pod, and whatever else I have lying around (even peach or apple slices). Choose the combination that you want, and slice what needs slicing to about the same thickness. Put them all in a pan with about a quarter-inch of water in the bottom. Cover the pan with a lid and put it on the stove at medium heat. Check the vegetables every two minutes or so to be sure that there is still a little water in the bottom, mix the vegetables, and to monitor the cooking process. Keeping water in the bottom is VERY important-- it protects the vegetables from burning! The vegetables should have a rich color when they are done, and the carrots, broccoli and peas should be just soft enough that they can easily be speared on the tines of a fork.
Seasoning is optional. The vegetables will have a strong flavor that can stand alone, but if you want that something extra, I would recommend a little garlic salt or black pepper (or seasoning to taste). Vegetables cooked like this will be yummy on their own, or they can be eaten with anything from a simple cornstarch-and-water sauce to sweet-and-sour or even the very spicy General Tsao's sauce.