Steamed vegetables are one of my favorite things to eat! Not only are there endless combinations of veggies, but endless variations of seasonings as well. Most of the time I simply layer the vegetables in a deep, wide sauté pan and add maybe half an inch of water or vegetable broth to the pot. That gives me just enough liquid to pot-steam the veggies in about 10 to 12 minutes on a high setting. If we need a chance of flavor, I mix up a teriyaki style sauce with lots of grated ginger and minced garlic to drizzle over the veggies in addition to a little water.
Delicious pot-steamed Vegetables
For the bottom layer:
sliced carrots (try a different color if they are available)
golden beets, peeled and sliced into thin half moons
or any other hard, dense root vegetables …
For the middle layer:
cauliflower (try the yellow or purple varieties), cut into small florets
broccoli and/or Romanesco, cut into small trees
summer squash, red or yellow bell peppers,
green beans, Brussels sprouts …
For the top layer:
wedges of regular or Napa cabbage
baby bok choi sliced into quarters lengthwise
sugar snap or snow peas
and any other quick-cooking vegetables …
Prepare your vegetables and layer them in your deep sauté pan.
Add about a half inch of water or vegetable broth to the pan.
Sprinkle a little sea salt over everything and put on the lid.
Turn your burner on high.
Set the timer for 10 minutes.
Keep an eye on the water level to avoid burning.
On my stove it takes about 12 to 14 minutes from start to finish.
We like our veggies al dente.
Rice, or any other grain, baked or mashed potatoes
are all tasty alongside the vegetables.
By layering hardest vegetables at the bottom, the medium dense ones in the middle, and the tender leafy ones on top, every vegetable has the perfect texture, despite being cooked in the same pot and for the same amount of time.
Teriyaki style steamed vegetables with tofu:
Prepare and layer your vegetables in a large, deep sauté pan.
Add some drained and pressed tofu or peeled edamame if you like.
In a small measuring cup stir together
1-2 tablespoons finely minced garlic
1-2 tablespoons finely grated fresh ginger
1 tablespoon of sugar
a splash of saki or mirin
1/2 cup of tamari or soy sauce
1/4 cup of water or vegetable broth
chili paste or hot pepper flakes to taste.
Drizzle the sauce over the vegetables and steam until done to your liking.
Vegetables are at their best when eaten in season!