Sauteed Vegetable Recipe

When I find some of my days are quite busy, these sauteed vegetable recipes are my favorites.
They are comfortable and quick preparing recipes for your reference. By this, I still can spend my time on my works as well as for preparing healthy meals for my family.
The first sauteed vegetable recipe called Quick Sauteed Carrots, the name has clearly described the simplicity. In my family, I used to serve it as a side dish. You can use baby carrots for a better appearance since it will be easier to coat them all evenly.
Quick Sauteed Carrots
Two medium carrots
2 tbsp vegetable broth
Honey
Saute carrots in vegetable broth. Add enough honey to coat and continue cooking until the carrots are “glazed.”
The next sauteed vegetable recipe is Sauteed Zucchini with Garlic Flavor. I usually saute garlic and onion first; it will enhance the aroma of the garlic. However, you may have your style of cooking; it’s up to you

Stir Fried Vegetable Recipe

Mix Fried Vegetable Recipe

I like mix broiled vegetable formula for giving me the nearest taste of the crunchy vegetables. On the off chance that you need a few recipes, here are my top picks. They rush to get ready, so makes me even like them more.
Formula #1: Stir Fried Vegetables with Tofu
1/2 lb. tofu or seitan wheat meat
1/2 c. chicken stock
Two cloves garlic, minced
1 tbsp. new ginger, finely hacked
New vegetables
Three c. of any mix of carrots, cauliflower, green beans and sweet potatoes
For Sauce:
1/2 c. chicken stock (salt-free and defatted)
1/4 c. vinegar
1/4 c. squeezed apple focus
1/4 tsp. garlic powder
1/4 tsp. ginger
1 tbsp. cornstarch
Cut tofu into nibble measured pieces and marinates for no less than 1/2 hour in the sauce before the cornstarch is added to it. Get ready vegetables in bite measured pieces.
Preheat a wok or large skillet over medium warmth. Pour in 1/2 container stock; include fresh ginger and minced garlic. Saute until the point when stock vanishes and herbs are caramelized.
Deglaze skillet by including 1/3 glass more stock, at that point turn up flame to high temperature. Begin incorporating vegetables, starting with the carrots until the end that they are marginally delicate (2 minutes), at that point clear a space in the focal point of the work and include other vegetables in the grouping as cooking time devoured until the end when they all uniformly cooked.
Adding stock as expected to shield vegetables from burning. When they are done, clear a space in the focal point of the work and include tofu.
Clear space once more. Add cornstarch to the sauce blend and empty sauce into the focal point of the work. Cook, blending consistently, to the point that the sauce thickens.
Overlay the vegetables and tofu into the sauce and serve.

Roasting Vegetable Recipe

The first recipe in this section is Roasted Potatoes with Garlic Flavor. It’s quite simple; if your new in this field, this roasting vegetable recipe can be your good start.

Roasted Potatoes with Garlic Flavor
4-6 large potatoes
½ cup olive oil
6-8 cloves of garlic mashed
Salt
Black pepper, cracked
1 tbsp. Balsamic vinegar
Peel potatoes and cut into same thick chunks. In a large deep bowl, pour olive oil, mix well with garlic mashed, salt, black pepper and balsamic vinegar. Marinate potatoes at least for 2 hours.

Preheat the oven to 425 degrees. Spray a roasting pan with garlic flavored spray. Bake for 20 minutes. Pork on it to ensure the potatoes are cooked and perfectly tender.

For 5-6 servings.