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Four Kinds of Steamed Vegetables

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

35 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 each baby corn
stalks
*
1 can enoki mushrooms
peeled
* Camera
2 each tomatoes
fresh, midum size
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8 each bok choy
small stocks
* Camera
½ teaspoon salt
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1 cup chicken broth
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1 teaspoon peanut oil
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¼ teaspoon sugar
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1 x cornstarch
mix with water to form a paste
* Camera
2 tablespoons schmaltz (chicken fat)
(rendered)
Camera

Ingredients

Amount Measure Ingredient Features
8 each baby corn
stalks
*
1 can enoki mushrooms
peeled
* Camera
2 each tomatoes
fresh, midum size
Camera
8 each bok choy
small stocks
* Camera
2.5 ml salt
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237 ml chicken broth
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5 ml peanut oil
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1.3 ml sugar
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1 x cornstarch
mix with water to form a paste
* Camera
3E+1 ml schmaltz (chicken fat)
(rendered)
Camera

Directions

Preparation: Have water in steamer boiling.

Dip tomatoes to loosen skins; remove skins; slice in half.

Wash and trim bok choy stalks.

Use slender end of stalk only (use leaves and thick stalk in other dish).

Drain baby corn and straw mushrooms.

Steaming: First steam baby corn and straw mushrooms for 5 minutes.

Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain.

Arrange vegetables on warm round serving platter in flower pattern.

Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking.

Cook on medium heat for 20 minutes or so, until chicken oil separates from solids.

Drain oil, reserve.

Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat).

In small saucepan, heat chicken stock, peanut oil and sugar.

When it starts to boil, dribble in enough cornstarch paste to give a light body.

Keep warm until ready to use.

When vegetables are being steamed, reheat sauce with chicken oil.

Pour sauce over vegetables.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 21933% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 386mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 13%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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