Spring Vegetable Saute
  1. Put the skillet on the stove and turn the heat to medium-high. Add the oil. When the oil is hot (a piece of scallion should sizzle immediately), add the scallions and cook, stirring, until they are bright green, 1 to 2 minutes.
  2. Add the green beans, asparagus, and zucchini and cook, stirring frequently, until just tender, about 5 minutes.
  3. Add the salt and serve right away.
Recipe Notes
  • Use a single vegetable or any combination of your favorites (about 6 cups total).
  • Add a few grinds of black pepper.
  • Drizzle with 1 tablespoon soy sauce.
  • Add a splash of hot sauce (if you like spicy).
  • Swirl in 2 tablespoons tahini (sesame paste).
  • Stir in ΒΌ cup chopped fresh herbs, like basil or parsley, at the end.
Nutrition Facts
Spring Vegetable Saute
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 165mg 7%
Potassium 376mg 11%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 2g 4%
Vitamin A 31%
Vitamin C 34%
Vitamin D0%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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