Recipe: Asian-Inspired Julienne Vegetables

I accidentally made this recipe up one night when I was attempting a different one.   Let me just say that beef with julienne vegetables rolled up inside of it is way easier than it looks.   I improvised and ended up with this awesome side dish.   It is super quick to cook (the chopping really takes most of the time) and adds a ton of color and flavor to any protein.

Asian-Inspired Julienne Vegetables

  • 1 bell pepper, julienned
  • 1 carrot (or 5-10 baby carrots, depending on the size), julienned
  • 1 zucchini or yellow squash, julienned
  • 1/4 onion, sliced thinly
  • 1 clove garlic, minced
  • 1 Tbsp. (or so) soy sauce
  • a dash of crushed red pepper (optional)
  • salt and pepper, to taste


Start by chopping the vegetables, keeping them as close to the same size as possible.  Then, heat a skillet coated with cooking spray over medium-high heat.


Add vegetables to the pan.  Sautee for about 1 minute, and then add soy sauce and seasoning.  Play around with the quantities to your taste.  Sautee for about 4-5 more minutes, and serve alongside your favorite protein.  I actually baked some chicken in the marinade from my pulled chicken sandwiches.  I marinated the chicken overnight and baked at 375 for about 35 minutes.


Happy Monday!


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