Green beans with vegetables in a frying pan

Votes: 12

Time: 40 min.
Complexity: easily
Servings: 4

A mixed vegetable side dish is a wonderful complement to meat; it's delicious, healthy, and looks vibrant when served, plus it's ready in minutes. For the side dish, use a variety of vegetables in different colors, such as broccoli, cauliflower, radishes, carrots, and green beans. The recipe offers several variations of stir-fried mixed vegetables. Choose your favorite and enjoy. Before stir-frying, blanch the vegetables in boiling water to make them slightly more tender and their colors more vibrant. Instructions for proper blanching are also included at the end of the recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups of mixed blanched vegetables, such as broccoli and cauliflower florets, carrot slices, green beans, quartered radishes, etc.
2 tablespoons unsalted butter
2 tablespoons of water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: green beans, cauliflower, broccoli cabbage, thyme, basil, dill, mint

Cooking the dish according to the recipe:

Combine all vegetables in a medium bowl.
In a medium skillet, heat the butter and water over medium heat. Add the vegetables and increase the heat to medium-high. Toss the vegetables by gently moving the skillet back and forth over the burner. Cook for 3-4 minutes or until heated through. Season with salt and pepper to taste. Transfer the vegetables to a serving bowl and serve immediately.

Or sauté vegetables with herbs:

Sauté the vegetables in 1-2 tablespoons of extra-virgin olive oil or butter, omitting the water. Cook over high heat until the vegetables are crisp in spots.

Before adding the vegetables, add 1-2 teaspoons of crushed garlic, chopped shallots, and 1 teaspoon of grated, peeled fresh ginger to the pan. Finally, add about 1 tablespoon of chopped fresh herbs, such as parsley, dill, mint, basil, cilantro, or thyme.
You can blanch vegetables:

Bring a large saucepan of water to a boil and season generously with salt. Fill a large bowl with ice water and place a colander or strainer in it. Add the vegetables to the boiling water and cook, uncovered, until crisp-tender or to your desired doneness. Remove the vegetables from the water and immediately plunge them into ice water to stop the cooking and preserve their vibrant color. Cool and drain, then continue cooking the vegetables as directed. If you're making a mixture of vegetables, don't blanch them all at once, as each vegetable has a different cooking time. Start with the lightest or softest-tasting vegetable, then blanch each vegetable individually to your desired doneness.