When my husband and I were first married we used to make this Sautéed Mixed Vegetables recipe on a regular basis. It was fairly inexpensive to make, it made a lot and was really good! I would often use the leftovers and add them to a soup. I was looking through our recipes the other day and decided to make it again. Always fun to revisit a recipe you haven’t made in years! The amounts are flexible, use more carrots if you want or less mushrooms. The secret to this recipe is cooking the vegetables and macaroni separately and then combining everything at the end. Cooked vegetables are soaked in cold water to keep their color.
Sautéed Mixed Vegetables
Ingredients:
1 potato (large)
1 turnip
2 cucumbers (small) or 1 large
1 carrot
6-8 mushrooms
10 snow pea pods
6 asparagus
1/3 cup macaroni
2 tsp salt
½ tsp sugar
2 Tbsp cornstarch combined with 2 Tbsp cold water to make a paste
3 Tbsp oil
2 cups chicken stock
Directions:
After peeling and slicing the potato and carrot, boil them with boiling water, (put carrot in first, boll 3 minutes, then add potato and continue to boil another 2 or 3 minutes).
Trim the tips off of the cucumbers, slice the cucumbers, then cook with boiling water about 1 minute, remove and soak in cold water.
Cut the turnip into balls, and boil with boiling water until soft (about 7 or 8 minutes). Remove and soak in cold water.
Cut each asparagus into 1” long pieces. Boil the macaroni in boiling water about 7 minutes, then remove and rinse in cold water.
Heat the oil, stir fry potato, turnip, cucumber, carrot and mushrooms together. Then pour in the chicken stock and add salt and sugar. When it is boiling, add macaroni, asparagus and snow pea pods. Add cornstarch paste stirring until it is starchy.
Serve immediately.
Nancy on the Home Front 