Steamed Oriental Vegetables Food

CHINESE VEGETABLES

Steps:

• Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
• Add soy sauce,sugar and fry 1 minute.
• Add chicken broth,cover and steam for 8 minutes.

STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE

Steps:

• Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
• Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
• Pour sauce mix over steamed tofu and vegetables.

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steps:

• Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
• Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

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.

STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING

Steps:

• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

HEALTHY STEAMED VEGETABLES

Steps:

• Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
• Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
• Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
• Remove to a bowl and serve as is.

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.

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.