Steamed mixed veggies

This is (almost identical) twin of Jarzyny na parze..

Take any combination of veggies you like. I tested various combinations of with these

I steam all vegetables separately, because they take different intervals of time to cook, but the same level of control can be achieved by adding them to a steaming pot gradually, starting with the toughest (beans, carrots, cauliflower) and ending with the most delicate (snow peas, Chinese cabbage)

The length of the process also depends on the shape and type of the steamer you use. I use bamboo steamers, often two or even three layers of it, and it takes about 10-12 minutes for the carrots – they are not quite soft, but excellent for the purpose.

Always steam food covered!

  • String Beans (must be fresh, not old and starchy)
  • Carrots, peeled and sliced crudely – present in all my combinations, perhaps a question of my taste
  • Chinese cabbage, chopped crudely
  • Snow peas, cleaned but whole pods
  • Asparagus
  • Broccoli
  • Cauliflower
  • Green peas
  • Zucchini, sliced crudely

Sauce:

  • Garlic, chopped finely
  • soy sauce
  • Lemon juice
  • pepper
  • Grated parmesan or cheddar
  1.  Steam vegetables, in sequence, starting with the toughest (cauliflower, carrots, etc.) and ending with the most delicate (greens peas, cabbage, ..)
  2. Mix sauce (omit the cheese)
  3. When vegetables ready, place them on the serving dish.
  4. Pour the sauce over them
  5. Sprinkle with cheese
  6. If not ready to serve immediately, cover with alluminum foil until ready.

Other easy variations:

Steam spinach for 3-5 min. Take out. Mix soy sauce with grated ginger. Pour over spinach. Sprinkle with toasted sesame seeds.

Steam leaks for 5-10 minutes. Serve with vinaigrette.

Steam broccoli for a minute. Mix olive oil, lime juice, salt, pepper and anchovies. Dip broccoli in sauce.

 

 

This entry was posted in Exquisite Mixes / Mieszanki wykwintne. Bookmark the permalink.

Leave a Reply

Your email address will not be published.