Steamed Vegetables with Ginger Miso Dressing

Ingredients

Dressing:

• 3 tablespoons yellow miso
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1-inch piece peeled fresh ginger, grated (about 1 tablespoon)
• 1/2 to 1 Thai bird chile, minced with seeds
• 1/2 cup peanut oil

Vegetables:

• 1/2 bunch broccoli, cut in large florets
• 1/2 bunch cauliflower, cut in large florets
• 2 carrots, cut in thick slices
• 1 yellow or zucchini squash, cut in thick rounds
• 1/2 to 1 head fennel, cut into thin wedges
• 1 bunch asparagus
• 8 cloves garlic
• 1 bunch scallions

Directions

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.

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