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Butter-and-Soy-Glazed Vegetables

Butter-and-Soy-Glazed Vegetables

By Rose HattabaughNovember 9, 2021

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

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.

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.

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)

  • ¼

    cup soy sauce

  • Sesame seeds, toasted (optional)

  • Sliced scallions (optional)

Step 1

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.

Step 2

Add ¼ cup water and the soy sauce. Increase to high and cook, stirring, until the liquid has reduced and the vegetables are tender-crisp and lightly glazed, 2 to 3 minutes.

Transfer to a serving dish and sprinkle with sesame seeds and/or sliced scallions (if using).