Steamed Vegetables with Ginger Miso Dressing

Total Time:
35 min
25 min
10 min

4 servings

  • 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
  • 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.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

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