Steamed Oriental Vegetables Recipes

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STEAMED ORIENTAL VEGETABLES



Steamed Oriental Vegetables image

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

2 carrots, sliced
1 zucchini, sliced
2 cups broccoli florets
1 cup bean sprouts
1/2 cup green pepper, 1-inch slices
1/2 cup onion
1 cup frozen leaf spinach
1/2 cup Chinese pea pod
1/2 cup celery, chopped
1 slice Louis Rich turkey bacon, chopped
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons Mrs. Dash seasoning mix, Extra Spicy

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

STEAMED CHINESE VEGETABLES WITH BROWN RICE



Steamed Chinese Vegetables with Brown Rice image

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

1 Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)
1 medium red bell pepper, cut into julienne strips (1 1/2 cups)
1 large carrot, cut into julienne strips (1 cup)
1 cup sliced bok choy stems and leaves
1 medium onion, thinly sliced
1/2 pound snow (Chinese) pea pods (2 cups)
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 cups hot cooked brown rice

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

STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE



Steamed Vegetables With Tofu and Oyster Flavored Sauce image

I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.

Provided by Skypoodle

Categories     Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb bok choy, cut and cleaned
2 ounces shiitake mushrooms, sliced
1 lb tofu, cut into 1-inch squares
4 tablespoons oyster sauce
2 tablespoons sesame oil (Blended)
1 tablespoon water

Steps:

  • Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
  • Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
  • Pour sauce mix over steamed tofu and vegetables.

Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 1.6, Sodium 576.4, Carbohydrate 7.5, Fiber 1.8, Sugar 2.5, Protein 9.9

GINGER-SESAME STEAMED VEGETABLE SALAD



Ginger-Sesame Steamed Vegetable Salad image

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

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

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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