Steamed Vegetables with Ginger Miso Dressing (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 tablespoons yellow miso |
2 tablespoons water |
1 tablespoon rice vinegar |
1 teaspoon soy sauce |
1 -inch piece peeled fresh ginger, grated (about 1 tablespoon) |
1/2 to 1 thai bird chile, minced with seeds |
1/2 cup peanut oil |
1/2 bunch broccoli, cut in large florets |
1/2 bunch cauliflower, cut in large florets |
2 carrots, cut in thick slices |
1 yellow or zucchini squash, cut in thick rounds |
1/2 to 1 head fennel, cut into thin wedges |
1 bunch asparagus |
8 cloves garlic |
1 bunch scallions |
Directions:
1. For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
2. 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 dressing.
3. Copyright 2004 Television Food Network, G.P. All rights reserved.
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