Steamed Vegetables with Rice Wine Vinaigrette

  • Yield: 2 servings
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16 oz. bag frozen Asian style vegetable mix

2 Tbs. rice wine vinegar

2 Tbs. vegetable oil

3 Tbs. toasted sesame oil

1 Tbs. soy sauce

1/2 tsp. brown sugar

pinch red pepper flakes

1 Tbs. toasted slivered almonds or sesame seeds (optional)

finishing salt


  1. Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.
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