Steamed Vegetables With Sesame-Chile Oil

Serves: 2

Manley Abshire

1 January 1970

Based on User reviews:

54

Spice

49

Sweetness

67

Sourness

40

mins

Prep time (avg)

6

Difficulty

Ingredients:

3

Carrots (peeled and cut on the bias into 1/2-inch pieces)

1

Cauliflower (head, cut into 1-inch florets)

1

Broccoli (head, cut into 1-inch florets)

1 tsp

Olive Oil

2 cloves

Garlic (chopped)

1 tsp

Red Pepper Flake

1

Lemon (juice of)

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Special equipment: a metal steamer basket Fill a large pot with 2 inches of water and bring to a boil over medium heat

2

Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover

3

Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes

4

While the veggies are steaming, heat a small saute pan over medium heat

5

Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute

6

Transfer the steamed vegetables to a bowl

7

Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper

8

Toss to coat the vegetables evenly

9

Serve immediately