Most nights I have sashimi-grade seafood for dinner. I’ve been steaming vegetables to go with it, usuaally brocollli or sometimes asparagus, but lately I’ve been craving more variety and something a bit more flavorful. So…I made up this recipe. I just now fixed it, and it turned out pretty tasty. It’s in the refrigerator chilling for tonight’s dinner. I took the photo while it was still sitting on my kitchen counter.
I used a mandoline to slice the vegetables. The one I used has extra safety features so I don’t slice off my fingers. I also wear kevlar gloves when I use it.
Chilled Ginger-Fennel Vegetable Sauté
Low-calorie mixed vegetables in a flavorful sauce
Servings 4
Calories 84kcal
Equipment
- Mandoline for slicing
Ingredients
- 2 medium Zucchini thinly sliced into half-moons
- 1 Carrot thinly sliced
- 1 C Mushrooms, sliced
- 1 medium Red bell pepper, diced
- 1 tsp Fresh ginger, finely grated or minced
- 2-3 Garlic: cloves, minced
- 1 TBSP Toasted sesame oil (divided) split into two uses
- 1 tsp fennel seeds lightly crushed (or a tiny pinch of ground star anise)
- 1 TBSP Low-sodium soy sauce
- 1 TBSP Rice vinegar unseasoned
- 1 tsp Splenda (I used one packet) a small pinch
- Salt and pepper
Instructions
Prep and optional Salting
- Wash and slice the zucchini, carrots, and mushrooms. Dice the red bell pepper. I used the thinnest setting on my mandoline, and one notch higher on the carrots.
- Mince the garlic and grate the ginger.
- Optional: Toss zucchini with 1/2 teaspoon of salt in a colander. Let sit for 15 minutes, rinse, and pat dry. Omit extra salt later if you do this.
Mix the dressing
- Whisk the soy sauce, rice vinegar, and Splenda together in a small bowl until dissolved. Set aside. [1, 2]
Sauté Aromatics and Firm Veggies
- Heat a large skillet over medium-high heat. Add half of the sesame oil (1/2 tablespoon) and the crushed fennel seeds. Cook for 30 seconds.
- Add the carrots, diced red pepper, ginger, and garlic. Stir-fry for 2 minutes. The red pepper and carrots need a slight head start to soften while keeping their snap.
- Add the mushrooms and sauté for 2 to 3 minutes until they turn golden.
Flash Fry and Dress
- Turn the heat up slightly and toss in the zucchini. Stir-fry quickly for 3 minutes.
- Turn off the heat. Pour the soy-vinegar-Splenda dressing and the remaining 1/2 tablespoon of toasted sesame oil over the hot vegetables. Toss well.
Chill and Serve
- Cool to room temperature, cover, and refrigerate for at least 1 hour.
- Stir well right before serving cold to redistribute the dressing.
Nutrition
Calories: 84kcal
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