This recipes was given to me by a friend at work who has recently learned how to cook. Previously, like many, she was a "from a box or the freezer" kinda eater, but lately she's really branched out and is trying to make new things. This one is pretty easy, and easy is good in my books.
Steamed Sesame Vegetable MedleySimple steaming retains vitamin content.
1 tsp rice vinegar
1 tsp reduced-sodium (gluten free) soy sauce
1 tsp sesame oil
½ tsp Asian sesame oil
1 Tbsp sesame seeds
1 stalk broccoli
1 cup baby carrots
½ cup snow peas or green beans
In medium bowl, combine vinegar and soy sauce. Whisk in oils until combined.
For broccoli: Trim stalk into florets; cut florets in half vertically. Steam over boiling water, covered, for 8 minutes or until crisp-tender.
For carrots: Steam, covered, over boiling water for 5 minutes or until they just yield to the tip of a knife. For snow peas: Steam, covered, over boiling water for 1 minute or until crisp-tender.
For beans: Halve beans. Steam, covered, over boiling water for 8 minutes or until crisp-tender.
In large bowl, toss vegetables with sauce until combined. Garnish with sesame seeds. Serve hot over quinoa or brown rice.
Make ahead: Vegetables can be steamed 1 day ahead. Refrigerate, covered. Warm before serving. Sauce can be made 3 days ahead. Stir before using. Add sesame seeds just before serving.