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.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By cmk22302_10587026
Bethesda, MD
on February 27, 2011
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I can't think of many veggie recipes where I go back for seconds, but definitely did with this one! My husband doesn't like cauliflower or asparagus so I omitted those and just used broccoli, carrots, fennel, and yellow squash as the main veggies. I was a little afraid to use 8 cloves of garlic, so I only used 4, and used 1/2 a bunch of scallions. I always use a ginger grater so it comes out really fine. Will definitely be making this dish again and again!
By tufamily_1842860
Pittsburgh, PA
on August 01, 2005
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Hubby and I liked this very much, nice and tangy. Recommend using a small grate for the ginger, mine was too big and left long ginger strips (depends on your preference, really. Could use this sauce on other dishes - a keeper.
By musielle_1865002
Oakland, CA
on June 02, 2005
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My partner wasn't thrilled about an all-vegetable dish but tasting it changed his mind. We love the sauce, which would be fabulous on any stir fry or steamed veggie combo.
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