Steamed Vegetables With Mojo Sauce Recipes

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STEAMED VEGETABLES WITH SESAME-CHILE OIL



Steamed Vegetables with Sesame-Chile Oil image

Provided by Daphne Brogdon

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 carrots, peeled and cut on the bias into 1/2-inch pieces
8 spears asparagus, cut into 2-inch pieces
1/4 head cauliflower, cut into 1-inch florets
1/4 head broccoli, cut into 1-inch florets
1 tablespoon sesame-chile oil
1 teaspoon olive oil
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

GARLIC SEASONED VEGETABLES



Garlic Seasoned Vegetables image

Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 6

Number Of Ingredients 3

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cloves garlic, minced
4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

Steps:

  • Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.6 g, Cholesterol 1.5 mg, Fat 0.3 g, Fiber 1.4 g, Protein 1.7 g, Sodium 282.9 mg, Sugar 2.9 g

STEAMED VEGETABLES WITH JOHN'S DIPPING SAUCE.



Steamed Vegetables With John's Dipping Sauce. image

This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.

Provided by Kitchen Witch Steph

Categories     Cauliflower

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups broccoli florets
2 cups cauliflower florets
2 carrots, sliced thin on the bias
lemon juice
1/2 cup mayonnaise
1 teaspoon spicy brown mustard
1 teaspoon yellow mustard
3/4 teaspoon paprika
1/2 teaspoon chili powder
1 pinch cayenne pepper (or more)

Steps:

  • Vegetables.
  • Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
  • Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
  • Bring to a simmer. Place steamer basket with veggies on top and cover.
  • Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
  • Immediately remove from heat and serve.
  • Sauce:.
  • Place ingredients into a small bowl and mix until thoroughly combined.
  • Cover and keep refrigerated until ready to serve along side veggies.

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