Ginger And Lemon Steamed Vegetables Recipes

Steps:

• Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
• Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
• Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
• Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

Steps:

• For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
• For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

Steps:

• 1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• 2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
• 3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
• 4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired.
• Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes.
• Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes.

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.