23 July 2013

Marc's Spicy Saute Recipe

Marc's Spicy Saute


  • 1 White onion (diced)
  • 2 Carrots (1/4" slices)
  • 1/2 Cabbage, green or red (finely chopped)
  • 1 Red pepper (chopped)
  • 1 Yellow squash (1/4" slices)
  • 1 Zucchini (cubes or 1/4" slices)
  • 1 Cup mushrooms, any kind (chopped)
  • 8 Broccoli spears (chopped)
  • 2 Cups Vegetable broth (heated)
  • 2 Tablespoons potato starch
  • Olive oil
  • 2-3 teaspoons red curry paste, (or more to taste)
  • cooked rice noodles or cooked rice
  • Braggs liquid Aminos
Sauté onion in olive oil in a large, high-sided skillet until softened. While the onions are cooking, chop the remainder of the vegetables and heat broth in separate saucepan over medium-high heat. Add carrots, broccoli, red pepper and mushrooms to skillet and saute until nearly tender. Add the squash and cabbage and cook for about 5-10 minutes or until the squash is just tender. While the vegetables are cooking, add the potato starch to 1/2 cup cold water and mix as you would when thickening gravy. Note: Starch and water separate easily and need re-stirred prior to addition to broth. When veggies are cooked to desired doneness, add broth to skillet and stir to incorporate. Add the potato starch/water mixture to skillet and stir. Simmer for a few minutes until thickened. Add curry paste, stir well and serve over noodles or rice. Drizzle with Braggs Amino's to taste. Enjoy!

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