Harvest Vegetables Recipe

Harvest Vegetables has been one of my favorite recipes when it comes to vegetables. Harvest Vegetables got a 5 from all who tried it. I am waiting for yours.


CuisineMain Ingredient


 Carrots4 Large, thinly sliced diagonally
 Salad oil5 Tablespoon
 Salt To Taste
 Chinese pea pods/1 package, 6 ounce frozen chinese pea pods, thawed1⁄2 Pound
 Medium mushrooms1 Pound, each cut into half
 Cherry tomatoes1 Pint
 Broccoli1 Bunch (100 gm), cut into 2 inch x 1 inch pieces
 Cauliflower head1 Small, separated into flowerets
 Onion1 Medium, quartered
 Water1⁄2 Cup (8 tbs)
 Soy sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 695

% Daily Value*

Total Fat 79 g121.4%

Saturated Fat 4 g19.9%

Trans Fat 1.3 g

Cholesterol 0 mg

Sodium 2748.6 mg114.5%

Total Carbohydrates 141 g46.9%

Dietary Fiber 37.1 g148.3%

Sugars 60.9 g

Protein 45 g90.3%

Vitamin A 1032.7% Vitamin C 794.6%

Calcium 41.1% Iron 41.1%

*Based on a 2000 Calorie diet


1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook carrots and 1/4 teaspoon salt, stirring frequently, until carrots are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove carrots to large bowl. In 1 more tablespoon hot salad oil, cook Chinese pea pods and 1/4 teaspoon salt 1 or 2 minutes, stirring. Remove to same bowl.
2. In 3 more tablespoons hot oil, stir mushrooms until well coated. Cover and cook 3 to 5 minutes, stirring occasionally. Remove to same bowl. In 1 more tablespoon hot oil, cook tomatoes until heated through, about 1 minute, stirring. Remove to same bowl. In 2 more tablespoons hot oil, stir broccoli, cauliflower, and onion until well coated; add water and 1/2 teaspoon salt; cover and cook, stirring occasionally, 5 to 10 minutes, until tender-crisp.
3. Remove Dutch oven from heat. Return all vegetables to Dutch oven; add soy sauce; mix well.