Steamed Soybeans With Coarse Salt Food

STEAMED SOYBEANS WITH COARSE SALT

Steamed Soybeans with Coarse Salt image

You can find soybeans in the frozen section of most Asian markets.

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1 pound fresh soybeans or 12 ounces frozen
Kosher or sea salt
8 rice crackers

Steps:

In a pot of boiling water, add the soybeans and cook until bright green, about 5 minutes. Drain and refresh in cold water. Sprinkle with salt and serve with the rice crackers.

EDAMAME (COOKED FRESH SOYBEANS)

Edamame (Cooked Fresh Soybeans) image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 serving

Number Of Ingredients 2

Ingredients

1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt

Steps:

Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.

EDAMAME WITH SESAME SALT

Edamame with Sesame Salt image

Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 tablespoons toasted sesame seeds
1/2 teaspoon coarse salt
1 pound frozen edamame, in pods

Steps:

Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

GINGER AND LEMON STEAMED VEGETABLES

Ginger and Lemon Steamed Vegetables image

This is from Everyday with RR. I'm always looking for new ways with veggies and this looks yummy. Sounds like it will be very pretty too.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 inches ginger, sliced
1 cup snap peas
1 small zucchini, sliced
1 carrot, thinly sliced
1/2 red bell pepper, sliced
4 white mushrooms, thinly sliced
1 lemon, juice and zest of
1/2 teaspoon coarse salt
1 teaspoon sesame seeds
2 teaspoons flat leaf parsley, chopped
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil

Steps:

Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

Nutrition Facts : Calories 64.7, Fat 4, SaturatedFat 0.6, Sodium 307.6, Carbohydrate 7.1, Fiber 2.3, Sugar 2.8, Protein 1.9

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