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Different veggies cook at different times and give off different amounts of water. I prefer to make this dish one veggie at a time, and then combine them, adding the greens and seasonings at the end. If you have two large frying pans, you can speed up the process by using them both side by side. When making veggies in batches, use about 2 teaspoons of oil per batch; mushrooms will need less. As each vegetable is done, set aside in a bowl and add additional vegetables to the bowl as they are ready.
1 purple onion, sliced in wedges
2 cloves fresh garlic, pressed, or 2 cubes Gefen Frozen Garlic
1 yellow squash, cut in half moons
1 red pepper, sliced in strips
1 8-ounce (225-gram) box baby bella or white mushrooms, or 4 ounces (110 grams) of each
5 stalks bok choy or celery
1 5-ounce (140-gram) box fresh spinach
1 cup curly kale (optional)
2 tablespoons Zeta Olive Oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon teriyaki coconut aminos or Haddar Teriyaki Sauce
1/2 tablespoon toasted sesame oil
1 tablespoon sesame seeds (optional)
Sauté onions over low heat until they start to sweat, then add crushed garlic and continue to sauté until onions begin to brown. Set aside.
Continue with sliced mushrooms, zucchini moons, and red peppers, setting each one aside as it’s ready.
Sauté bok choy ends just until slightly cooked. Return the rest of the cooked vegetables to the pan along with the spinach and kale and toss. Cook only until the greens have wilted. Remove from heat.
Season with salt, pepper, teriyaki, and sesame oil and seeds.
Styling by Renee Muller Photography by Cayla Zahoran
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