Steamed vegetables

Name: Steamed vegetables
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: broccoli, cut into small florets; carrot, sliced; bok choy, halved; soy sauce, for dipping; lemon juice, for dipping

Rau củ hấp

VegetarianSideVietnameseVeganNo onion or garlicContains gluten, soy

Servings

2 servings

Ingredients

200 gbroccoli, cut into small florets
2 pcscarrot, sliced
150 gbok choy, halved
9 mlsoy sauce, for dipping
10 mllemon juice, for dipping

10 minPrep
8 minCook
18 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Steamed Broccoli, Carrots, and Cauliflower | OSU–KidSpirit | Extension and Engagement | Oregon State UniversityOregon State University KidSpiritThe Basics - Steamed Vegetables | Healthy Recipes NZ - Heart Foundation NZHeart Foundation New ZealandAll references

Put the carrot and broccoli in a steamer and steam over boiling water for 4 minutes.
Add the bok choy and steam 2 to 3 minutes more, until just tender.
Mix the soy sauce and lemon juice into a dip and serve it with the vegetables.

Tips

Steam only until just tender to keep the colour and crunch.

Storage

Eat right away while crisp. Leftover vegetables keep in a sealed box in the fridge up to 1 day; mix the dip fresh.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

72 kcalEnergy
4.9 gProtein
14.6 gCarbohydrate
0.7 gFat
5.1 gFibre
398 mgSodium

An estimate for reference only, not medical advice.