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Ginger-Glazed Vegetables

Ginger-Glazed Vegetables

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 to 6 Serves 4 to 6.
Julienne strips of zucchini, red bell pepper and daikon, quickly sautéed and aromatic with ginger, make a light accompaniment for roast chicken or an Asian-inspired main course. Daikon, a large Asian radish with crisp white flesh, can be found in Asian markets and well-stocked food stores.


  • 2 Tbs. safflower oil
  • 1 zucchini, julienned
  • 1 large red bell pepper, seeded and julienned
  • 1 daikon, about 1/4 lb., peeled and julienned
  • 1 Tbs. peeled and chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 tsp. sugar
  • 1/2 cup water
  • Salt and freshly ground black or white pepper,
      to taste
  • 1/4 cup chopped fresh flat-leaf parsley


In a fry pan over medium-high heat, warm the oil. Add the zucchini, bell pepper, daikon, ginger, garlic and sugar and sauté until the vegetables are wilted, 1 to 2 minutes. Add the water and cook until the vegetables are tender, about 5 minutes.

Increase the heat to high and boil until the liquid evaporates and the sugar and the other ingredients have caramelized into a shiny glaze, about 4 minutes. Season with salt and pepper.

Transfer to a warmed serving bowl. Garnish with the parsley and serve immediately.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Chicken for Dinner, by Heidi Haughy Cusick (Time-Life Books, 1998).