Milk Street Recipe

Butter-and-Soy-Glazed Vegetables

Name: Butter-and-Soy-Glazed Vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 5 tablespoons salted butter, cut into several pieces; 3 medium shallots, halved and thinly sliced; 1 inch piece fresh ginger, peeled and thinly sliced; 1 pound mixed vegetables (such as thinly sliced broccoli and/or cauliflower florets, trimmed and halved snow or snap peas, trimmed green beans, sliced bell peppers, sliced mushrooms, sliced cabbage, thinly sliced carrots, and asparagus cut into 1-inch sections); 1/4 cup soy sauce; Sesame seeds, toasted (optional); Sliced scallions (optional)

20 minutes

The richness of the butter plus the umami from the soy sauce makes vegetables taste full and satisfying without eclipsing their flavors or weighing them down. And the combination, along with a little sliced fresh ginger, is a fantastic pairing for just about any type of vegetables, so this is a great way to use up small amounts of produce hanging out in the crisper drawer. Serve with steamed rice.

4

Servings

Tip

Don’t cut the broccoli or cauliflower, if using, into large florets. Rather, thinly slice the florets so they cook in the same time as the other veggies.

20 minutes

Ingredients

5

tablespoons salted butter, cut into several pieces
3

medium shallots, halved and thinly sliced

Directions

01

In a 12-inch skillet over medium-high, melt the butter. Add the shallots and ginger, then cook, stirring, until the shallots have softened, about 1 minute. Add the vegetables and cook, stirring occasionally, until just beginning to soften, 3 to 5 minutes.

Reviews

Kathryn M.

August 4, 2022

Make this once a week Mom!

Easy quick versatile delicious kid friendly

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Butter-and-Soy-Glazed Vegetables