Asian Glazed Sautéed Veggies

With 2 little people running around the house, getting dinner on the table is never an easy thing.  But getting a quick AND healthy dinner on the table, well, somedays, it almost seems like a mythical creation.  And yet … it happened.  It is an incredibly proud moment when a significant part of dinner for your family came straight out of your garden.  I love making veggie medleys because they can be prepped ahead, they can be whatever veggies your family likes and they come together really fast.  Because of this, I’m leaving the recipe fairly loosey-goosy for you to decide on what your family enjoys.


asian veggie saute


  • 2 Tbsp coconut oil (because YUM! But you can use any oil you like if you prefer, your loss though)
  • 2 C “longer” cook veggies, chopped (for us, this is things like carrots, onion, peppers, root veggies, etc)
  • 2 C “quick” cook veggies, chopped (for us, this is things like broccoli, green beans, peas, summer squash, zucchini, greens, scallions, asparagus, etc)
  • 2 garlic cloves, minced
  • 1/2 inch piece of fresh ginger, grated
  • 2 Tbsp white wine (or broth of choice)
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp teriyaki sauce (I used Kikkoman brand, which is thin and watery.  If you try with thicker teriyaki sauce, I’d love to hear your results.)
  • 2 Tbsp sweet Thai chili sauce (if you can’t stand heat at all, sub 1 scant Tbsp of honey and 1 Tbsp water)
  • 2 tsp fresh lime juice
  • Cooked rice or Asian style noodles of choice for serving


  • Place large skillet with coconut oil over medium high heat.  I choose not to stir fry this over screaming high heat because I usually get distracted by kids and burn dinner.
  • Mix soy sauce, teriyaki, sweet Thai chili sauce and lime juice in a bowl and set aside.
  • When the coconut oil is melted, add your “long” cook veggies.  Sauté for 7-8 min or until veggies are mostly softened.
  • Add minced garlic and ginger.  Stir to coat.
  • Deglaze pan with white wine or broth, making sure to scrape up the garlic, ginger and brown bits on the bottom of the pan.
  • Add your “quick” cook veggies and sauté for 3-4 min or until done to your liking.
  • Add sauce.  Stir till sauce has thickened and coats your veggies.
  • Serve over rice or noodles and enjoy.

We served this over jasmine rice.  The fragrance of this cooking, warm coconut oil when the garlic and ginger hit … its intoxicating.  A little sweet, occasional touch of gentle heat.  So good!  I’m just proud that my colorful garden gave us such a beautiful, bountiful meal.  Zucchini, summer squash, red/yellow/white carrots, green/orange peppers, broccoli and green beans all made an appearance from the garden to our table in this dish.  Talk about a Lovingly Grown meal!

Anybody have that kid that can’t stand the sight of veggies but if you sneak it in, they love it anyhow?  Well that is my son.  I just throw the veggies in the food processor and pulse until they look like confetti (not paste!) and mix it in to his rice.  No complaints from him then!  Also, for those of us on the go (and really, who isn’t these days?) feel free to prep your veggies days ahead, making sure to keep the long cook veggies separate from the quick cook veggies.  We added a few chicken and veggie dumplings to plate and dinner was served.  This is also perfect for those random leftover veggies from other recipes or mediocre sized harvests that you need something to do with.   However you choose to make it, I hope this helps you with a quick, healthy and delicious dish sometime soon.


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