This is a healthy, easy and cheap twist on your classic takeout. It is packed with veggies and you can easily customize it to your liking!
This recipe is vegetarian but I have had it with chicken and tofu and both versions are god. You can also add in some salmon if you want to impress your family.Jump to Recipe
As most of you already know, I despise wasting veggies. Whenever I have wilted veggies I typically try to cook them up and make some sort of vegetable sauce for breakfast or lunch. I love to top them with eggs if I shoot for breakfast. This asian style sauté is great on it’s own or with salmon, chicken or tofu.
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What Veggies Work Best For This Sauté
- Broccoli, an inexpensive staple in our house. Broccoli has a great shelf life and it is so versatile. I love adding a little into this sauté
- Sweet potatoes. They soak up the amino acids and give this dish some great sweet starchy notes
- Ginger. A little ginger goes a long way. I love fresh ginger and it keeps for quite some time.
- Mushrooms. Any shape size or type works great. I used button mushrooms. They were stating to wilt so they were perfect for this.
This sauté pairs great with rice, noodles or over some salad. I used Right Rice to pair with mine. I always spring for the variety pack. It’s a little pricy but worth it. We use it for special occasions and it offers some extra protein.
Asian Veggie Sauté
- Wok or Skillet
- 1 cup rice, cooked according to package
- 1 tbs oil (I used seasme oil)
- 1 tbs coconut aminos or soy sauce * Season to taste*
- 1 cup chopped broccoli
- 1 cup mushrooms
- 1 cup sweet potatoes
- ¼ tsp fresh ginger, chopped
- ⅛ tsp miso
- ½ tbs minced garlic
- 1½ cup fresh spinach
- In a large skillet or wok, heat oil and add broccoli, sweet potatoes and mushrooms. Add in seasonings, miso and ginger. Stir well to coat all the veggies. Once veggeis are softened and browned – add in coconut aminos towards the end of sautéing along with the spinach.
- Serve everything over rice, noodles or salad.