Side Of Steamed Vegetables Recipe

Prepare vegetables

Rinse all vegetables under cold running water. Cut broccoli into medium florets so pieces are similar size. Trim Chinese broccoli stems and cut into 2-inch lengths; if stems are thick, halved lengthwise. Thinly slice cabbage to about 1/4-inch ribbons. Peel carrots and cut on the diagonal into 1/4-inch thick slices. Trim ends of green beans and cut in half if longer than 2 inches.

Bring 1 cup water to a simmer in a medium pot fitted with a steamer basket (or use a bamboo steamer set over a wok with simmering water). Water should not touch the steamer basket bottom.

Start steaming the carrots and cabbage

Place the sliced carrots and cabbage in an even layer in the steamer basket. Cover and steam over simmering water for 3 minutes.

Add remaining vegetables

Carefully lift the steamer lid and add broccoli florets, Chinese broccoli, and green beans on top of the carrots and cabbage. Re-cover and steam for an additional 4–5 minutes, until vegetables are bright in color and just tender when pierced with a fork (total steaming time ~7–8 minutes). For crisper vegetables, steam 1–2 minutes less.

Remove the steamer basket from the pot and transfer vegetables to a warmed serving plate. Shake off excess water.

Season

While vegetables are still hot, sprinkle with kosher salt to taste (use about 1 tsp evenly distributed). Drizzle with 1 tablespoon sesame oil and 1 teaspoon soy sauce, tossing gently to coat. If using, add 1 teaspoon fresh lime juice for brightness and sprinkle 1 teaspoon toasted sesame seeds on top. Finish with freshly ground black pepper to taste.

Serve immediately as a side with Thai starters. Leftovers can be chilled and refrigerated in an airtight container for up to 3 days; reheat briefly by steaming or in a microwave with a splash of water to restore tenderness.