Steamed Asian vegetables

This recipe uses two bamboo steamer baskets so vegetables can cook more quickly; if deeply stacked, vegetables may need to be rotated during cooking. This side dish is packed with healthy vitamins. It makes a wholesome meal served with steamed rice.

Steamed Asian vegetables


  • 400 g (14 oz) carrots, cut into batons
  • 3 cups (375 g) small cauliflower florets
  • 3 cups (180 g) small broccoli florets
  • 250 g (8 oz) green beans, trimmed and halved
  • 350 g (12 oz) zucchini (courgette), cut into batons
  • 4 baby bok choy, quartered
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1½ tablespoons oyster sauce
  • 2 teaspoons shaoxing rice wine
  • 1 teaspoon sesame oil


  1. To make the sweet soy dipping sauce, combine all of the ingredients in a bowl and stir well to combine.
  2. Set aside.
  3. Half–fill a wok with water, cover, and bring to a boil.
  4. Scatter the carrots, cauliflower, broccoli and beans in the first steamer basket.
  5. Cover and place the steamer over the boiling water and cook for 2 minutes.
  6. Scatter the zucchini and bok choy in the second steamer basket, place on top of the first steamer and cook for a further 2–3 minutes, or until all of the vegetables are just cooked.
  7. Alternatively, if only one steamer basket is available, scatter the zucchini and bok choy over the top of vegetables already cooking and steam until just tender.
  8. Using a tea towel (dish towel), carefully remove the steamer baskets and divide the vegetables among serving bowls.
  9. You can either serve the sweet soy dipping sauce on the side or drizzle over the vegetables and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes


Low Fat No Fat Asian Cooking

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