Veggie Saute – From Dr Oz’s site

Sunny’s Any Veggie Quick Sauté 

Preparation Time: 20 minutes 
Cooking Time:  20 minutes 
Serves 4 
1 tbsp extra-virgin olive oil 
16 oz. fresh of frozen vegetables, one kind or a mixture (onion, fennel, snap peas, lima beans, carrots, 
spinach, etc.) 
1/2 cup low-sodium chicken stock 
1/2 cup fresh orange juice 
2 garlic cloves, chopped 
Salt and freshly ground black pepper 
Prepare and chop fresh vegetables if needed. There’s no need to defrost frozen vegetables, except 
spinach. If using spinach, defrost and remove excess water by placing in paper towels or a clean kitchen 
towel and squeezing. Heat the olive oil in a large sauté pan. Add vegetables and season with salt and 
pepper, to taste. Sauté until slightly tender. Stir in the stock, orange juice and garlic. Bring to a boil, then 
cover and lower the heat to a simmer. Cook until vegetables are tender and liquid is reduced and slightly
thickened, about 10-15 minutes. 
Recipe courtesy Sunny Anderson, 2010 

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