You are here

Sauteed Mixed Vegetables

SaltandPepper's picture co-star Chef "Tee" Terrell Danley shows you how to make the vegetable medley that's paired with his pork loin roast marinated in soy sauce. Chef Tee shakes things up in the kitchen with co-host Home Cook Brian Reeve on
  Vegetable oil 3 Tablespoon
  Ginger 2 Tablespoon, sliced
  Chili garlic paste 1 Teaspoon
  Baby bok choy 1⁄2 Pound
  Onion 1 Medium, sliced
  Napa cabbage head 1⁄2 , sliced

1. Put ingredients in hot water for a few minutes, then plunge them in ice cold water to stop the cooking process—this technique is called blanching.
2. Remove the vegetables from the ice cold bath and strain them.
3. In a large skillet, add the vegetables and chili garlic paste.
4. Sauté briefly (about 2 minutes) to reheat and serve with pork roast.

Visit Salt & Pepper Chefs for more recipes and information!

Recipe Summary

Cook Time: 
5 Minutes
Cabbage is a vegetable not everyone likes it when cooked. Try this video for sautéed mix vegetables with bok choy and cabbage. Watch the video to know what the chef does to make the vegetables taste heavenly.

Rate It

Your rating: None
Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 301 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 112.4 mg4.7%

Total Carbohydrates 23 g7.5%

Dietary Fiber 6.3 g25.2%

Sugars 10.4 g

Protein 5 g9.4%

Vitamin A 103.8% Vitamin C 175.3%

Calcium 19.5% Iron 10%

*Based on a 2000 Calorie diet

Sauteed Mixed Vegetables Recipe Video