777 steamed recipes

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.