For many years I struggled to cook vegetables like broccoli, asparagus, and green beans. They always turned out either overcooked or undercooked and hard to eat.
After some experiments, I have figured out the best way to cook these veggies. The method I created is so easy that now cooking a side dish of veggies is a matter of a few minutes, 15 to be exact.
I call this method the 10, 5 because you cook the veggies for 10 minutes and let them rest for 5 minutes.
All you need is a wide, deep pan with a lid.
You place your ingredients inside and cover.
Cook for 10 minutes on medium heat, mixing from time to time.
Then you turn off the heat, keep the lid on, and let the veggies cook in the heat for another 5 minutes.
That’s all.
Here is a recipe to demonstrate this method:
Sautéed Broccoli Florets with Shredded Carrot
Ingredients:
1Lb broccoli florets
1/2 cup shredded carrot
1 tbsp olive oil
1 tbsp soy sauce
1 tsp garlic powder
Salt and pepper
Place all ingredients in a wide pan and cover with a lid.
Cook on medium heat for 10 minutes, mixing from time to time.
Turn off the heat and leave the pan covered for another 5 minutes.
Cook on medium heat for 10 minutes, mixing from time to time.
Turn off the heat and leave the pan covered for another 5 minutes.
Additional variations to this recipe:
Green beans with AsparagusGreen beans with Cauliflower rice
