Sunday, 17 June 2007

Early Summer Vegetable Medley

I served this vegetable medley with steamed rice, cooked in the rice-cooker of course; as soon as it turned itself off I broke in 4 warmed eggs, and covered the rice cooker to let the rice rest for 5 minutes, more or less, and poach the eggs. A very quick, easy and delicious supper.

2 servings
25 minutes - 15 minutes prep time

Early Summer Vegetable Medley of Spinach, Asparagus and Peas1 small bunch spinach
300 g asparagus
200 g snow peas OR sugar snap peas
2 green onions
½ cup water
1 tablespoon butter
2 teaspoons tamari
2 teaspoons balsamic vinegar

Wash and pick over the spinach, removing any large tough stems, which generally means most of them. Wash it again, and drain well. Wash and trim the asparagus, and snap each spear in half. Wash the snow peas, and pinch off the stem ends, pulling off the strings as you go. Trim and chop the green onions fairly fine.

Heat up the water and butter in a skillet over high heat, and add the asparagus and green onions.If using snap peas, add them now as well. Cook for a couple of minutes, stirring frequently. Add the tamari and vinegar.

Add the snow peas, if using, continuing to stir frequently.

When the asparagus and peas are just short of done, stir in the spinach until wilted.

Remove the vegetables to their serving dish with a slotted spoon.

Reduce the liquid left in the pan to a thick syrup, and pour it over the vegetables. Serve at once.

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