This basic recipe works for almost any fresh veggies. You can cook them in the same steamer basket, adding the more tender produce as the cooking progresses. Steaming times given here are approximate, due to variations of vegetable piece size and pot choice. Of course, amount of doneness is up to you, so take a bite now and then during cooking time to get your desired consistency. Serve over ¾ cup hot quinoa; add precooked chicken to work in some protein.
Ingredients
Sesame Sauce:
- 1 tsp rice vinegar
- 1 tsp reduced-sodium soy sauce
- 1 tsp sesame oil
- ½ tsp Asian sesame oil
- 1 Tbsp sesame seeds
Vegetables:
- 1 stalk broccoli
- 1 cup baby carrots
- ½ cup snow peas or green beans
Chicken:
- 4 oz precooked chicken
Instructions
- For sauce: In medium bowl, combine vinegar and soy sauce. Whisk in oils until combined.
- For broccoli: Trim stalk into florets; cut florets in half vertically. Steam over boiling water, covered, for 8 minutes or until crisp-tender. For carrots: Steam, covered, over boiling water for 5 minutes or until they just yield to the tip of a knife. For snow peas: Steam, covered, over boiling water for 1 minute or until crisp-tender. For beans: Halve beans. Steam, covered, over boiling water for 8 minutes or until crisp-tender.
- In large bowl, toss vegetables with sauce until combined. Garnish with sesame seeds. Serve hot over quinoa or brown rice.
Serves 1.
Make ahead: Vegetables can be steamed 1 day ahead. Refrigerate, covered. Warm before serving. Sauce can be made 3 days ahead. Stir before using. Add sesame seeds just before serving.
Nutritional Information
- 1 serving = 685 calories
- Protein: 2 servings
- Vitamin C: 2 servings
- Green/yellow vegetable: 3 servings
- Other vegetable: 1 serving
- Whole grains: 1 serving
- Fat: 1 serving
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