Sautéed Vegetables
Portion Size: ½ cup vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoons margarine, olive oil, or sesame oil | |
| 4 cups vegetables of choice, Individually or in a combination of 2 or 3 vegetables: Asparagus, Beets, Green Beans, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Bell Peppers, Carrots, Eggplant, Leeks, Peas, Pea Pods, Mushrooms, Onions, Spinach, Summer Squash, Tomatoes, Zucchini | Washed, trimmed, cut in ½-inch slices or pieces |
| salt and pepper, to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Wash and prepare vegetables. | |
| 2 | Melt margarine in a skillet, add the vegetables and cook over high heat, stirring and tossing continuously. | |
| 3 | Cook 4 to 5 minutes or till vegetable are tender-crisp. | Cook until internal temperature reaches 135°F. |
| 4 | Season with salt and pepper. |
Allergy Alerts: When an “X” is present, this indicates the allergen is present.Always read all food labels to ensure allergens are not present.
| Wheat | Milk | Eggs | FishShellfish | Soy | Peanuts/Nuts | Other |
| X | X |
Posted in Vegetable Recipes
