Ginger-Sesame Steamed Vegetable Salad
This warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens but you can just use any seasonal green vegetables you like.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 173
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 173
2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce soy sauce
1 teaspoon sugar
1/2 teaspoon 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
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
