Chef Martin Yan

Steamed Cauliflower and Garden Vegetables

Name: Steamed Cauliflower and Garden Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 3 Bok Choy (use Baby Bok Choy) cut in half lengthwise; 1 cup Gai Lan, chopped; 1 cup organic cauliflower floret; 1/2 cup vegetable broth or chicken broth; 2 tablespoons oyster-flavored sauce; 1 tablespoons rice wine or dry sherry; 1/8 teaspoon white pepper; 2 teaspoons cornstarch dissolved in 1 tablespoon water

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Cuisine

Asian

Servings

4 servings

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

3 Bok Choy (use Baby Bok Choy) cut in half lengthwise
1 cup Gai Lan, chopped
1 cup organic cauliflower floret

Sauce

1/2 cup vegetable broth or chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoons rice wine or dry sherry
1/8 teaspoon white pepper
2 teaspoons cornstarch dissolved in 1 tablespoon water

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Directions

Cover and steam vegetables over high heat until they are crisp-tender, 5-6 minutes.
Combine the sauce ingredients in a saucepan and bring to a boil.
Add the cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, arrange vegetables on a serving plate and pour sauce over the top.

Steamed Cauliflower and Garden Vegetables