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.
Ingredients
Salad oil
4 large carrots, thinly sliced diagonally
Salt
1/2 pound Chinese pea pods or 1 6-ounce package frozen Chinese pea pods, thawed
1 pound medium-sized mushrooms, each cut in half
1 pint cherry tomatoes
1 bunch broccoli, cut into 2" by 1" pieces
1 small head cauliflower, separated into flowerets
1 medium-sized onion, quartered
1/2 cup water
2 tablespoons soy sauce
Directions
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.
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.
