sautéed vegetables with ginger
Cut the fresh ginger into
Thin round slices.
Heat the olive oil in a wok, or other large non-stick pan.
When hot,
Place the ginger into the wok, and
Sprinkle with granulated sugar or
Pour a spoonful of honey over
The ginger.
Clean the leek white under cold running water and
Cut into rounds.
Add to the wok.
Stir with a wooden spoon to caramelize all around.
Once the leeks and the ginger are golden,
Toss in the green vegetables, which you will have:
. cut into even pieces and
. blanched 3 minutes in boiling salted water.
Sauté for a few minutes.
Salt to taste.
Serve hot,
With a nice cod steak per person,
Steamed 10 minutes.
Sprinkle with fresh coriander leaves and grated lemon zest!
- This sautéed preparation can be prepared ahead of time:
Stew the leek and ginger.
Blanch the green vegetables, and
Sauté at the last minute!
- Prepare a sauce to nap the vegetables:
1 tablespoon balsamic vinegar,
1 teaspoon honey
3 tablespoons olive oil
Freshly grated ginger…
Emulsify and nap the vegetables!
Print |
Add to my recipes | Send |
Share on Facebook |
BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
Prepare with whatever seasonable vegetable
you will find:
.. green beans
.. broccoli
.. green asparagus
.. mange-tout peas
.. endives
One or several vegetables all together!
very easy 
Wonderful as an hors-d’oeuvre
with dry-toasted pine nuts and almonds,
or with
fresh pistachios!
> Fresh ginger, 5 to 6 thin round slices
> Granulated sugar or
> Honey
> 4 leek whites, thinly sliced
> Green beans,
> Broccoli,
➢ Etc.
➢ Olive oil