Sautéed Vegetables with Chili Jam

Chili Jam

Chili Jam

8.5 oz. $12.95

  • Easy
  • 35 Min
  • Serves 4


  • ½ cup soy sauce
  • 1 jar American Spoon Chili Jam
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 leek (white part only), cut in ½ inch slices
  • 1 bunch broccolini, cut into bite-size pieces
  • 1 head bok choy, cut into bite-size pieces
  • 1 cup snow peas, trimmed
  • 1 cup snap peas, trimmed
  • 1 bunch green onions, chopped
  • 1 cup shiitake mushrooms, halved
  • ½ cup carrots, chopped
  • 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  • 3 cloves garlic, minced


  • 1. In a bowl, whisk together soy sauce, ¼ cup Chili Jam, and corn starch. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables and continue cooking until still slightly crunchy, another 3 or 4 minutes. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables. Serve with additional Chili Jam.
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