Steamed Oriental Vegetables Food

STEAMED ORIENTAL VEGETABLES

Steps:

• Wash all vegetables. Slice or chop as noted on ingredient list. Slice onions into rings.
• Fill saucepan 1/2 full with water. Add 2 tablespoons Mrs. Dash Seasoning Mix, Original Blend, to water.
• Add vegetables to steamer insert in same order as shown on ingredients list (not all vegetables cook at the same rate. When steaming, slower cooking vegetable always go in the bottom of the steamer insert).
• Moisten veggies by pouring one cup of water over them, then sprinkle with 2 tbsp Mrs. Dash Seasoning Mix, Original Blend, and 2 tbsp Mrs. Dash Seasoning Mix, Extra Spicy.
• Bring water to a boil on High, then reduce heat to Medium High. Steam for about 20 minutes. Veggies are done when fork-tender.

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE

Steps:

• Prepare the vegetables.
• Heat the vegetable oil and the sesame oil in a wok.
• Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
• Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
• Sprinkle the lime juice and check the seasonings add more if reqd.
• Serve immediately.

ORIENTAL VEGETABLES

Steps:

• In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
• In a wok, Heat oil and fry the garlic and the ginger.
• Add the vegetables and the mixture and simmer for 3 minutes
• Add the tofu and simmer for 1 minute.

MIXED ORIENTAL VEGETABLES

Steps:

• Saute cabbage, carrots and pea pods al dente in butter and oil.
• Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste.
• Simmer for 2 minutes, taking care that vegetables do not overcook.
• Serve immediately.
• Dressing:
• Blend all ingredients thoroughly.
• Adjust seasonings.

STEAMED COD & VEGETABLES

Steps:

• Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choy over the cod and drizzle with the remaining soy mixture.
• Add water to the base of the steamer, cover tightly and steam for 10-15 mins or until the cod flakes easily. Serve the cod and veg with its juices and rice.

ASIAN GREENS

Steps:

• Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
• Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
• To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.