Here’s a super-easy way to use up red pepper, celery hearts, asparagus, and zucchini.
Reader Samantha is missing this recipe for Garden Saute, and I’m happy I’ve got a copy. Samantha even knew that the recipe was in section 17 – Vegetables and Legumes!
Vegetables are at their best when cooked just until tender-crisp. When cooked this way, they retain most of their vitamins and color.
- 1/4-1/2 cup butter
- 1 red pepper cut into strips
- 1 cup celery hearts sliced
- 1 small bunch asparagus diagonally sliced in 1-inch pieces
- 1 zucchini thinly sliced
- 1/2 pound mushrooms thinly sliced
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/4-1/2 teaspoon black pepper
In large skillet or wok, melt butter over medium heat. Add red pepper, celery, and asparagus. Stir fry about 3 minutes.
Add zucchini, mushrooms, and seasonings. Use more butter, if necessary. Stir fry 2 minutes longer.
If desired, before removing from heat, add 1 chopped tomato to vegetables and stir fry 1 minute longer. If clarified butter is used, increase heat and decrease cooking time. Add solids from clarified butter after cooking for richer butter flavor.