Steamed Asian vegetables | Reader's Digest Australia

Steamed Asian vegetables | Reader's Digest Australia

www.readersdigest.com.au

This recipe uses two bamboo steamer baskets so vegetables can cook more quickly; if deeply stacked, vegetables may need to be rotated during cooking. This side dish is packed with healthy vitamins....

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Ingredients

  • 400 g (14 oz) carrots, cut into batons
  • 3 cups (375 g) small cauliflower florets
  • 3 cups (180 g) small broccoli florets
  • 250 g (8 oz) green beans, trimmed and halved
  • 350 g (12 oz) zucchini (courgette), cut into batons
  • 4 baby bok choy, quartered
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1½ tablespoons oyster sauce
  • 2 teaspoons shaoxing rice wine
  • 1 teaspoon sesame oil

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