Not exact matches
Leave a bit of grease
in the
pan to
saute the
vegetables.
I just made this tonight, and it turned out great though I wasn't able to do the recipe word for word — couldnt add the anise or lemongrass (budget is tight) and I also only have a 1qt soup
pan, so what i did was just boil the tomatoes and the
vegetable broth and corn startch,
saute the onion and red pepper, then when they were all hot threw the rest
in my crock pot for about 4 hours... and it turned out great!
When you're ready to cook the tempeh, warm 1 - 2 tbsp of
vegetable oil (or peanut or coconut)
in a
saute pan over medium heat.
In a wok or
saute pan, heat the
vegetable oil over medium - high heat.
Heat the
vegetable oil over high heat
in a large
saute pan (4 - 5 quarts is perfect).
While the
vegetables are
in the oven, finely slice the leek and fry on a medium heat
in a large
saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.
In the meantime, add the oil to a
saute pan and cook the peppers, mushrooms, remaining garlic and half of the spinach until the
vegetables are soft.
Saute vegetables, except avocado
in egg fry
pan.
While the roasted
vegetables are cooling, heat the 2 tablespoons olive oil
in a
saute pan over medium heat.
Remove from
pan and cover to keep warm, but save drippings to roast
vegetables in, and
pan to
saute onions and celery
in.
Heat a little oil
in a large sauce
pan and
saute the
vegetables with the blended base ingredients for 5 minutes stirring occasionally.
In a large
saute pan, add olive oil and scrap the
vegetables into the
pan.
To make the sauce, place the onion
in a sauce
pan with the
vegetable oil and
saute until the onion is soft.
In a pan, saute the onion and garlic in the vegetable oil until browne
In a
pan,
saute the onion and garlic
in the vegetable oil until browne
in the
vegetable oil until browned.
If chicken was browned
in separate batches, return all chicken to
saute pan and add the
vegetables.