Steamed Oriental Vegetables Recipes
STEAMED CHINESE VEGETABLES WITH BROWN RICE
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
HEALTHY STEAMED VEGETABLES
This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.
Provided by Pagan
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3
ORIENTAL VEGETABLES
Make and share this Oriental Vegetables recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 119.6, Fat 4.4, SaturatedFat 0.4, Cholesterol 0.2, Sodium 385.3, Carbohydrate 17.6, Fiber 5.3, Sugar 6.9, Protein 5.4
STEAMED ORIENTAL VEGETABLES
Make and share this Steamed Oriental Vegetables recipe from Food.com.
Provided by NormCooks
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 69.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 4.5, Sodium 109.5, Carbohydrate 12.3, Fiber 3, Sugar 5.4, Protein 4.3
GINGER-SESAME STEAMED VEGETABLE SALAD
A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.
Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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