Steamed vegetables with ginger miso dressing

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the dressing

3 tbsp yellow miso
2 tbsp water
1 tbsp rice vinegar
1 tsp soy sauce
2.5cm piece peeled fresh ginger, grated (about 15g)
1/2 to 1 Thai bird chilli, minced with seeds
8 tbsp peanut oil

For the 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 squash or courgette, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch spring onions
1) For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chilli, 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.

2) For the vegetables: Pour 2.5cm 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 mins, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

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