Sesame Steamed Vegetables Recipes

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.

SESAME VEGETABLE STIR-FRY

Steps:

• Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
• Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

HEALTHY STEAMED VEGETABLES

Steps:

• Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
• Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
• Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
• Remove to a bowl and serve as is.

SESAME VEGETABLES

Steps:

• Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes. , Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil. , Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat.

STEAMED VEGETABLES WITH HONEY SESAME DRESSING

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.

FOIL-PACKET-STEAMED GINGER SESAME VEGETABLES

Steps:

• 1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• 2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
• 3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
• 4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired.
• Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes.
• Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes.

STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steps:

• Special equipment: a metal steamer basket
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

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.