Food & Cooking Recipes Quick & Easy Recipes Spicy Vegetable Saute Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 10 mins Total Time: 25 mins Servings: 4 This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef. Ingredients 2 tablespoons olive oil ½ small red onion, thinly sliced lengthwise 1 to 2 bell peppers, ribs and seeds discarded, thinly sliced lengthwise 1 carrot, thinly sliced on the diagonal ½ jalapeno pepper, thinly sliced ¼ cup cider vinegar 2 tablespoons Worcestershire sauce 2 to 3 teaspoons hot-pepper sauce 1 tablespoon sugar 1 cup reduced-sodium chicken broth 2 tablespoons chopped fresh cilantro Directions In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve. Cook's Notes Serve dish hot, at room temperature, or chilled. Rate it Print