Steamed Vegetables With Rice Wine Vinaigrette Recipes

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STEAMED VEGETABLES WITH RICE-WINE VINAIGRETTE



Steamed Vegetables with Rice-Wine Vinaigrette image

The vegetables gain a sweet, clean taste, like that of sushi rice, from the vinaigrette.

Provided by Martha Stewart

Categories     Bok Choy Recipes

Number Of Ingredients 7

1/4 cup rice-wine vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/3 cup cold water
4 large carrots
4 heads baby bok choy
2 red bell peppers, cut in half, seeds and ribs removed

Steps:

  • In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
  • Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
  • Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet.
  • Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
  • Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

STEAMED VEGETABLES WITH RICE WINE VINAIGRETTE



Steamed Vegetables with Rice Wine Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

16 oz. bag frozen Asian style vegetable mix
2 Tbs. rice wine vinegar
2 Tbs. vegetable oil
3 Tbs. toasted sesame oil
1 Tbs. soy sauce
1/2 tsp. brown sugar
pinch red pepper flakes
1 Tbs. toasted slivered almonds or sesame seeds (optional)
finishing salt

Steps:

  • Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE



Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette image

Provided by Zakary Pelaccio

Categories     Salad     Side     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Salad:
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1" slices
1 tablespoon sea salt
Dressing and assembly:
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
2 tablespoons fish sauce (such as nuoc nam or nam pla)
1 tablespoon fresh lime juice
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 cups steamed jasmine rice
Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Steps:

  • For salad:
  • Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
  • Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
  • For dressing and assembly:
  • Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
  • Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
  • Scoop steamed rice onto a platter and top with salad.

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES



Chinese-Style Steamed Sea Bass with Vegetables image

Categories     Sauce     Vegetable     Steam     Bass     Simmer     Boil

Yield serves 2

Number Of Ingredients 12

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Steps:

  • Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
  • Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
  • Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
  • Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.

RICE-WINE VINAIGRETTE



Rice-Wine Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 2/3 cup

Number Of Ingredients 6

1/4 cup rice-wine vinegar
4 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lime juice
1/4 cup vegetable oil
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.

STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE



Steamed Spring Vegetables in Warm Leek Vinaigrette image

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield Six servings

Number Of Ingredients 13

1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
6 leeks, white and light green parts only, washed well
3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice
18 small red potatoes (about 1 inch in diameter)
4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices
1 bunch thin asparagus, ends snapped off
2 cups fresh morels, cleaned
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 scallion, trimmed and chopped
2 tablespoons chopped fresh mint

Steps:

  • Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
  • Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
  • Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 2 grams, Carbohydrate 106 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1812 milligrams, Sugar 14 grams

STEAMED VEGETABLES WITH HOMEMADE PONZU SAUCE



Steamed Vegetables With Homemade Ponzu Sauce image

From Food Network Kitchens, this is a healthy mix of veggies spiced up with ponzu, a citrusy soy sauce with a kick! I have just discovered ponzu and love the oomph it gives. You can really use any vegetables you want and this will still be great, but don't leave out the garlic! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup soy sauce
1/4 cup water
2 tablespoons rice wine vinegar
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons orange juice
1/2 inch knob fresh ginger, peeled and grated (about 1 tablespoon)
1 red jalapeno chile, stemmed, sliced (with seeds-or use a serrano chili)
1 scallion, thinly sliced (green and white)
1/2 teaspoon cracked coriander seed (optional)
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 squash, cut in thick rounds (yellow or zucchini)
1/2-1 head fennel, cut into thin wedges
1 bunch asparagus
8 garlic cloves
1 bunch scallion

Steps:

  • For the sauce:
  • Whisk all of the ingredients in a small bowl. Set aside.
  • For the vegetables:
  • Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

Nutrition Facts : Calories 151.9, Fat 1.2, SaturatedFat 0.2, Sodium 2121.7, Carbohydrate 29.4, Fiber 10, Sugar 9.4, Protein 12.8

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