Steamed Vegetables With Johns Dipping Sauce Food

STEAMED VEGETABLES WITH MOJO SAUCE

Steamed Vegetables with Mojo Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup chopped fresh cilantro leaves
1 teaspoon kosher salt
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

Steps:

For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

Nutrition Facts : Calories 259 calorie, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 0 grams, Carbohydrate 31 grams, Fiber 10 grams, Protein 9 grams

STEAMED VEGETABLES WITH JOHN'S DIPPING SAUCE.

Steamed Vegetables With John's Dipping Sauce. image

This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.

Provided by Kitchen Witch Steph

Categories Cauliflower

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
2 carrots, sliced thin on the bias
lemon juice
1/2 cup mayonnaise
1 teaspoon spicy brown mustard
1 teaspoon yellow mustard
3/4 teaspoon paprika
1/2 teaspoon chili powder
1 pinch cayenne pepper (or more)

Steps:

Vegetables.
Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
Bring to a simmer. Place steamer basket with veggies on top and cover.
Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
Immediately remove from heat and serve.
Sauce:.
Place ingredients into a small bowl and mix until thoroughly combined.
Cover and keep refrigerated until ready to serve along side veggies.

PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE

Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce image

Make and share this Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce recipe from Food.com.

Provided by Busy Student

Categories Chinese

Time 1h

Yield 45 dumplings, 15 serving(s)

Number Of Ingredients 18

Ingredients

6 tablespoons light soy sauce
1 1/2 tablespoons rice vinegar
2 1/4 teaspoons ginger, peeled and minced
1 garlic clove, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil (dark)
1/8 teaspoon pepper
2 teaspoons canola oil
1 teaspoon sesame oil (dark)
2 tablespoons ginger, peeled and minced
3 garlic cloves, minced
1/2 lb shiitake mushroom, thinly sliced
3 cups Chinese cabbage, shredded
2 tablespoons sake
3 scallions, chopped
1 carrot, chopped
1 tablespoon light soy sauce
45 wonton wrappers (3-inch round)

Steps:

Combine ingredients for dipping sauce and set aside.
Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
Serve dumplings with dipping sauce.

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