Clear-Steamed Vegetables with Rice Vinegar
- Yield 4 servings
Clear steaming is an ancient Chinese cooking method in which an aromatic marinade is poured over the ingredient being cooked.
You can use a combination of any fresh seasonal vegetables for this dish. You can add slices of seitan, tempeh or tofu for a protein source. The original recipe calls for Shaoxing rice wine. Black vinegar, a close cousin of Shaoxing, can be used in place of the rice vinegar if you prefer. Serve this dish with basmati or jasmine rice.
- Clear Steam Marinade:
- 3 scallions, sliced on the bias
- 5 thin slices ginger root, peeled
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon low-sodium soy sauce
- Vegetables for Steaming:
- 1 medium zucchini, sliced 1/2-inch thick
- 1 medium yellow squash, sliced 1/2-inch thick
- 1 cup broccoli florets
- 1 medium red bell pepper, cored, seeded and cut into thin strips
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup snow peas or sugar snap peas, trimmed
- 1 cup sliced-on-the bias carrots
- To make marinade: Mix all ingredients together well in a mixing bowl. Set aside.
- To make vegetables: Place vegetables in a steamer basket. Pour marinade over vegetables and place in a steamer with a tight-fitting lid over boiling water. Steam 7 to 10 minutes until tender.