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Recipe courtesy of Food Network Kitchen

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Total:: 35 min
Prep:: 25 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Steamed Vegetables with Ginger Miso Dressing
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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; 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

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