Bamboo Steamed Veggies Recipe

bamboo steamed veggies

Bamboo Steamed Veggies with Sesame Marinade
This dish was a favorite from our seasonal lunch menu, and it’s time to share the secret recipe with you. The super nutritious vegetarian meal is gluten free as well as vegan, packed with greens and wholesomeness. Enjoy!
Ingredients (for 5-6 portions): 

Note: To follow the exact recipe, you will need a traditional bamboo steamer which can easily be found in Asian or Chinatown markets. If you don’t have one handy, any steamer will do. The right texture for cooked veggies is just a little bit al dente. Should you like your veggies more on the softer side, feel free to add a minute or two in the steaming process, but no longer else they become too soft, losing their flavor and nutrients.

2-3 cups cauliflower florets
2 handful of snap peas, trimmed
2 red peppers, thinly sliced
3 carrots, peeled and cut into slices
1 broccoli, cut into bite size pieces
8 baby bok choy, cut in half and washed thoroughly
For the marinade:
3 Tblsp finely chopped and peeled fresh ginger
1 Tblsp finely chopped fresh lemongrass
2 Tblsp toasted sesame seeds
5-6 Tbsp of sesame oil
1. Place a medium-large pot on high heat, add 3 cups of water and bring to boil. Place thebamboo steamer on top of the pot.
2. Mix the cauliflower, snap peas, red peppers and carrots together into the bamboo steamer. Cover and steam for 3 minutes.
3. Add the bok choy and broccolis. Cover and steam for another two minutes.
4. While the veggies steam, get a large mixing bowl and place the sesame oil, ginger and lemon grass in it. Now stir in the steamed veggies, and toss well.
5. Season with salt and add the toasted sesame seeds. Serve with brown rice or bread, and enjoy your healthy and hearty meal! :-)


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