Vegetable Saute

Directions

1. 1
   Heat a saute pan over high heat.
2. 2
   When the pan is hot, add 1 tablespoon of the oil.
3. 3
   Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly.
4. 4
   Add the carrots, radishes, and turnips and toss to combine.
5. 5
   Add the water and saute for 3 minutes over high heat.
6. 6
   Add the remaining vegetables and saute for 3 more minutes.
7. 7
   The vegetables should be slightly undercooked and still have some crunch.
8. 8
   Season with black pepper.
9. 9
   Push the vegetables to 1 side of the pan.
10. 10
    In the open portion of the pan add another 1 teaspoon of oil.
11. 11
    Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften.
12. 12
    Toss everything together with the vegetables.
13. 13
    Add the soy sauce and toss to combine.
14. 14
    Add 1/4 cup spinach leaves and toss for 1 minute.
15. 15
    Dissolve the cornstarch in the water to make a slurry.
16. 16
    Add a little of the slurry and bring just to a boil to thicken.
17. 17
    Remove from the heat and serve.