Best Asian Vegetables

Colorful and crunchy vegetables in an Asian sauce make a yummy side dish for takeout sushi.

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Yield: Four Servings

Ingredients:

• two Tablespoons vegetable oil
• 2 medium zucchini
• 2 cups fresh broccoli florets
• one large onion, sliced
• one red bell pepper, cut into strips
• three Tablespoons soy sauce
• two Tablespoons rice vinegar
• one Tablespoon sesame oil
• one Tablespoon ginger paste
• one Tablespoon cornstarch, optional

Instructions:

Mix together the soy sauce, rice vinegar, sesame oil, and ginger paste in a small bowl. You can add the cornstarch to help the sauce thicken as it cooks. I don't. It's totally optional.

Heat the vegetable oil in a large skillet over medium-high heat.

Lay the zucchini slices in the pan, cut side down so they will brown nicely. Cook until browned on one side and then flip. Remove from pan.

Add the broccoli, onion, and bell pepper to the pan, spreading them out so they are not crowded.

Cook until they have softened but still have some crunch.

Add the zucchini back to the pan.

Pour the sauce over the vegetables and stir to combine. Cook for a minute or to in the sauce letting the sauce reduce a bit.

Serve immediately.