Steamed Vegetables With Sesame Chile Oil Recipes

STEAMED VEGETABLES WITH CHILE-LIME BUTTER

Steps:

• In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
• In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
• Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
• To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

SESAME STEAMED VEGETABLES

Steps:

• In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

SUNDAY STARTUP BOILED FILLET OF BEEF AND STEAMED VEGETABLES

Steps:

• Bring lots of salted water to a boil in a pot large enough to hold the beef. (If it does not fit, cut the fillet of beef in half.) Add the meat and cover the pot so that the water returns quickly to the boil. When the water is back at a boil, uncover the pot and boil the beef anywhere from 14 to 17 minutes depending upon how rare you like it. While the beef is boiling, in another saucepan cook the potatoes in salted water for 20 minutes or until just tender. In a third shallow saucepan or in a Chinese style bamboo steamer, cook the carrots and leeks, covered, for 10 to 15 minutes or until just tender. To serve, remove the beef from the water and let it rest for 10 minutes. Remove the strings, slice, and serve half of it (reserve half for another dinner) with horseradish garlic mayonnaise and surrounded by half of vegetables (saving half for second time around soup, see below.)

GINGER-SESAME STEAMED VEGETABLE SALAD

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.

STEAMED WHOLE FISH WITH GINGER AND SESAME

Steps:

• Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
• Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
• Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
• Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
• To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.