MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
STEAMED VEGETABLES WITH PONZU SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
- 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 157 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 29 grams, Fiber 10 grams, Protein 13 grams
MEAL PREP STEAMED VEGETABLES
When it comes to prepping for the week ahead, we love cooking off lots of veggies so we can reach for them instead of something less healthy in the scramble of making a weeknight meal. Blanching a vegetable in boiling water and then plunging it in an ice bath is great when you're making just one kind. But for a large-scale production, our go-to method is steaming. You can use the same water for multiple batches, steaming one vegetable after the next. The result: a rainbow of perfectly cooked vegetables at the ready for grain bowls, pastas, salads, frittatas and more.
Provided by Food Network Kitchen
Time 1h15m
Yield about 2 cups of each vegetable
Number Of Ingredients 7
Steps:
- Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
- Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
- Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
STEAMED VEGETABLES WITH HONEY SESAME DRESSING
Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.
Provided by greysangel
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
- Steam vegetables for about 6 minutes.
- Spoon over the honey sesame dressing.
- Great with grilled chicken, fish or meat.
VEGETABLE-RICE BOWL WITH MISO DRESSING
This hearty Asian rice bowl features adzuki beans, tofu, and butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Put beans into a bowl; cover with water by about 2 inches. Soak overnight in the refrigerator. Drain beans; transfer to a medium saucepan. Cover with water by about 2 inches, and bring to a boil. Reduce heat; simmer, stirring occasionally, until tender, about 30 minutes, seasoning with 1 teaspoon salt halfway through and adding more water if needed to keep beans covered. Drain.
- Rinse rice; drain. Transfer to a medium saucepan; add 3 1/4 cups cold water and a pinch of salt. Bring to a boil, stir once, and reduce heat. Simmer until water has been absorbed and rice is tender, 45 to 50 minutes. Remove from heat, and let stand 10 minutes.
- For condiments, put seaweed into a small bowl; cover with cool water. Set aside until soft, 10 to 15 minutes. Drain.
- Place the bottom basket of a large 2-tiered bamboo steamer in a wok or large pan filled with about 1-inch simmering water (the water should just reach to bottom of basket; alternatively, use 2 pans fitted with steamer inserts). Carefully place squash slices in a single layer in bottom basket. Cover, and steam 10 minutes. Place tofu in a single layer in top basket, and top with greens. Cover, and carefully set atop bottom basket; steam until greens and squash slices are tender, 7 to 8 minutes more.
- Meanwhile, make the miso dressing: Process ginger, miso, tamari sauce, and 1/4 cup water in a food processor until smooth. With machine running, gradually add oil, and process until combined. Transfer to a small bowl; set aside.
- Toss together daikon and vinegar in a bowl; set aside. Spoon rice into each of 4 large serving bowls, and arrange beans, greens, tofu, squash, and seaweed on top, dividing evenly. Top each bowl with about 1 tablespoon daikon mixture and 2 plums. Drizzle with dressing, and sprinkle with gomashio.
Nutrition Facts : Calories 808 g, Fiber 18 g, Protein 34 g, SaturatedFat 2 g, Sodium 1491 g
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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