Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
Vegetables:

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Shrimp and Vegetable Steamed Dumplings

Recipe courtesy of Michael Lomonaco

Steamed Vegetables with Mojo Sauce

Recipe courtesy of Food Network Kitchen

Steamed Vegetable Spring Rolls

Recipe courtesy of Robin Miller

Steamed Vegetables With Roasted Chickpeas

Recipe courtesy of Food Network Kitchen

Steamed Baby Vegetables

Recipe courtesy of Cindy Finkle

Browse Reviews By Keyword