Best Sesame Steamed Vegetables Recipes

STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steamed Vegetables with Sesame-Chile Oil image

Provided by Daphne Brogdon

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 carrots, peeled and cut on the bias into 1/2-inch pieces
8 spears asparagus, cut into 2-inch pieces
1/4 head cauliflower, cut into 1-inch florets
1/4 head broccoli, cut into 1-inch florets
1 tablespoon sesame-chile oil
1 teaspoon olive oil
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Special equipment: a metal steamer basket
Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

SESAME STEAMED VEGETABLES

Sesame Steamed Vegetables image

"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups fresh broccoli florets
1 small carrot, julienned and cut into 2-inch pieces
1/4 cup sliced celery
3 tablespoons sliced water chestnuts
1 tablespoon water
1 tablespoon butter
1-1/2 teaspoons soy sauce
3/4 teaspoon sesame seeds, toasted

Steps:

In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

STEAMED VEGETABLES WITH HONEY SESAME DRESSING

Steamed Vegetables With Honey Sesame Dressing image

Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.

Provided by greysangel

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

Steps:

To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
Steam vegetables for about 6 minutes.
Spoon over the honey sesame dressing.
Great with grilled chicken, fish or meat.

FOIL-PACKET-STEAMED GINGER SESAME VEGETABLES

Foil-Packet-Steamed Ginger Sesame Vegetables image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

5 cups broccoli florets (12 ounces)
1 cup shelled frozen edamame, thawed (6 ounces)
2 carrots, peeled and sliced 1/4-inch thick on an angle (1/2 cup)
2 tablespoons Lemon Ginger Oil, plus extra for serving, recipe follows
Kosher salt and freshly ground black pepper
1 teaspoon toasted sesame seeds
1 scallion, thinly sliced
1/3 cup olive oil
2 tablespoons toasted sesame oil
Three 2-inch-long strips lemon zest, removed with a vegetable peeler
2 cloves garlic, peeled and smashed
One 2-inch piece fresh ginger, peeled, cut into chunks and smashed with the back of a knife or meat mallet
Pinch crushed red pepper flakes, optional

Steps:

1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired.
Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes.
Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes.