556 stem recipes

Steamed orange spinach wilted with fresh orange juice and zest, tossed with pine nuts. A bright, elegant side dish with just 4 ingredients and no added fat.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Chinese-style steamed stuffed clams with cherrystones, minced pork, ginger, scallion, and soy. A dim sum appetizer with delicate seafood layered over savory pork in the half shell.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Easy steamed dumplings made with a shortcut filling of vegetarian sausage, fresh ginger, and soy, wrapped in wonton wrappers and steamed in minutes. A beginner-friendly way to make dumplings at home.

Steamed cranberry pudding, a brighter take on Christmas pudding: tart cranberries, walnuts, and apricots in a suet batter, steamed moist and served warm with caramel or hard sauce. A festive holiday dessert.

Homemade steamed dim sum dumplings with a seasoned ground meat filling in four flavor variations: chili garlic, brown bean, hoisin, and orange zest. A fun Chinese appetizer project that freezes well.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Crisp-tender broccoli, bell peppers, and carrots tossed in soy sauce, then smothered in melted Monterey Jack and toasted sesame seeds. A 25-minute vegetarian side that steals the spotlight.

Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.

Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.

golden suryp steam pudding-gluten free

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.

Simple lemon cheesecake with cream cheese, fresh lemon juice and zest, baked until barely set, then chilled: bright citrus tang in three easy steps with whipped cream and lemon slices.