Steamed Seasonal Green Vegetables
This process will work with any combination of vegetables. Check the steam tables on pages 6-9 for cooking times.
1 leek, cut into 1 inch thick slices
Chinese cabbage or wombok cut into four pieces
bunch of broccolini, trimmed
bunch of asparagus, trimmed
50g of snow peas, de-stringed
100g of green beans, tailed
1 head of bok choy, washed and quartered
100g broad beans, podded, fresh or defrosted
1 tablespoon of sesame oil
1 clove of garlic, peeled and thinly sliced
1 small chili, thinly sliced
1 tablespoon of rice wine vinegar
2 tablespoons of soy sauce
1 tablespoon of water
Preheat the oven on the Full Steam function at 96°C and add the perforated steam tray.
Add the vegetables in the following order and at the following times.
When the oven has reached the set temperature, add the leeks and steam for 2 minutes.
Add the cabbage and steam for 4 minutes.
Add the broccolini and steam for 2 minutes.
Add the asparagus, snow peas and beans and steam for 2 minutes.
Add the bok choy and broad beans and steam for 2 minutes.
To prepare the dressing, heat the sesame oil in a pan with garlic and chili and saute for 2 minutes on a medium heat. Add the vinegar, soy and water and simmer for 30 seconds.
Arrange the vegetables on a serving platter, or equally over four plates and drizzle with the dressing.