A quick magma-colored vegetarian sauté.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Onion (diced) | 1 cup | ||
| Yellow Squash (sliced) | 2 cups | ||
| Carrots (sliced) | 1 cup | ||
| Corn | 8.5 oz | ||
| Red Bell Pepper (sliced) | 1 | ||
| Orange Bell Pepper (sliced) | 1 | ||
| General Tso Sauce | 3 tablespoons | ||
| Salt | — | ||
| Olive Oil | 2 tablespoons | ||
| Rice | — |
Directions
Begin cooking the rice.
Cut the squash, carrots, and bell peppers into thin slices. Thinner slices will cook more quickly and allow you to sear them on higher heat.
2 cups Squash (sliced) 1 cup Carrots (sliced) 1 Red Bell Peppers (sliced) 1 Orange Bell Peppers (sliced)
Heat the oil in a wok or large pan on medium-high heat. Cook the onions until translucent, about 5 minutes.
1 cup Onions (diced)
Toss the squash and carrots into the pan and sauté for about 5 minutes.
2 cups Squash (sliced) 1 cup Carrots (sliced)
Toss the bell peppers and corn into the pan and sauté for another 3 minutes. Add salt as desired.
1 Red Bell Peppers (sliced) 1 Orange Bell Peppers (sliced) 8.5 oz Corn
Remove from the heat and immediately pour the General Tso sauce onto the vegetables. Mix so that all the vegetables are coated.
3 tablespoons General Tso Sauce
Serve with rice!