Sunday, March 24, 2013

Steamed Chinese Vegetables

When I had to travel for work last year, I discovered that I found Chinese Food really healthful. For my 5 days work schedule, lunch was provided at the venue but for dinner, I was of my own. Though I had rented the car, I was too lazy to go drive at night to find a new restaurant. I discovered a tiny Chinese joint at a walking distance from my hotel. Every night, I plopped onto the sofa, took a remote in my hand, watched TV and enjoyed my Chinese takeout. This was surprising since we hardly go for Chinese Buffets.

Well, the best thing about it was I requested to make the food to suit my needs (less oil, no eggs, no chicken etc). I am not exactly a vegan or a vegetarian but I crave for vegetarian food more these days. That's  how I discovered some delicious Chinese vegetable & tofu delicacies. I don't remember seeing these at the usual Chinese buffet spreads.

Steamed vegetables and plain jasmine rice was particularly good. Especially, after eating the restaurant food for a week, it was a welcome change. I added some hot sambal and I was set.

After coming back home, I tried to create it. It is simple, bland yet healthful & light.

Steamed Chinese Vegetables
A handful of broccoli florets
A handful of cauliflower florets
Napa Cabbage
Bok Choy
A handful of sugar snap peas
Carrots, peeled and cut into chunks
Onions, peeled and cut into chunks
4 Swiss chard leaves

Suggested Accompaniment
Steaming hot Jasmine Rice
Hot sauce such as Sriracha

1. Keep a saucepan with water on the stove. Make sure that your bamboo steamer can be immersed in the water completely.
2. Lined the steamed with 2 chard leaves per each container.
3. Scatter your vegetables over the leaves.

4. Cover and let it cook for 7-8 minutes.
5. Take off the heat. Keep covered for 5 more minutes. Sprinkle some salt as needed.
6. Serve with plain jasmine rice and hot sauce of your choice.

1. I change my vegetables based on the availability in my refrigerator. Choose your own favorites.
2. I do not like to overcook the vegetables. I like to see a bright green broccoli the way it looks in Chinese restaurant and not the mushy one. You may need to adjust cooking time based on your own preference.

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