Basil-scented sautéed vegetables

A large non–stick frying pan is ideal for sautéeing, the Western equivalent of stir–frying, based on quick cooking over high heat. This is a terrific method for preserving the colour of vegetables while bringing out their flavour to the full.

Basil-scented sauted vegetables


  • 500 g broccoli
  • 1 tablespoon extra virgin olive oil
  • 3–4 large cloves garlic, thinly sliced (optional)
  • 1 large or 2 small red capsicums, seeded and cut into chunks
  • 1 turnip, about 150 g, cut into bite–sized chunks
  • pinch of sugar
  • 8 sprigs of fresh basil, stalks discarded, then finely shredded
  • salt


  1. Cut the broccoli into small florets; trim and thinly slice the stalks.
  2. Heat the oil in a large non–stick frying pan or wok.
  3. Add the garlic, if using, the capsicum, turnip and slices of broccoli stalk.
  4. Sprinkle in the sugar and salt to taste.
  5. Cook for 2–3 minutes, turning frequently.
  6. Add the broccoli florets and stir.
  7. Pour in 6 tablespoons of water to provide a thin covering on the bottom of the pan.
  8. Cover and cook over a fairly high heat for 3–4 minutes.
  9. The broccoli should be just tender and bright green.
  10. Stir in the basil, replace the lid and leave on the heat for a few more seconds.
  11. Serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: about 10 minutes


Amazing Vegetables

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