Ginger-Glazed Vegetables
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.
Ingredients:
- 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
(optional)
Directions:
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.
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.
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