Steamed vegetables in sesame oil with chili
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 94, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 12 G., fiber 4 G., cholesterol 0 mg, sodium 381 mg, sugar 4 G.
Calories 94, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 12 G., fiber 4 G., cholesterol 0 mg, sodium 381 mg, sugar 4 G.
Steaming vegetables preserves the maximum amount of beneficial micronutrients and vitamins. To ensure your steamed vegetables are not only healthy but also delicious, season them with hot sesame oil and chili pepper and drizzle with lemon juice. These vegetables are piquant and perfect as a side dish for any meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 carrots, peeled and cut diagonally into 1cm thick pieces.
- 8 asparagus stalks, cut into 5cm pieces.
- A quarter of a head of cauliflower, cut into 2.5 cm florets.
- A quarter of a head of broccoli, cut into 2.5 cm florets.
- 1 tbsp sesame oil with chili pepper
- 1 teaspoon olive oil
- 2 cloves garlic, chopped
- 1/4 tsp red pepper flakes
- Juice of half a lemon
- Special equipment: metal steaming basket
We recommend
Recipes with similar ingredients: asparagus, broccoli cabbage, cauliflower, carrot, sesame oil, lemon juice
Cooking the dish according to the recipe:
- Fill a large saucepan with 2 inches of water and bring to a boil over medium heat. Place the carrots, asparagus, cauliflower, and broccoli in a metal steamer basket, set it in the saucepan, and cover with a lid. Steam the vegetables until slightly tender but still crisp, 5-6 minutes.
- While the vegetables are cooking, heat a small skillet over medium heat. Add the chili-seame oil, olive oil, garlic, and pepper flakes and cook for 1 minute.
- Transfer the cooked vegetables to a bowl. Drizzle with hot oil, drizzle with lemon juice, and season with salt and pepper to taste. Toss to coat evenly. Serve immediately.
Author of the recipe - Daphne Brogdon is a chef, caterer, model, and television personality.
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