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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.
tablespoons salted butter, cut into several pieces
medium shallots, halved and thinly sliced