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Categories:
yellow miso water rice vinegar soy sauce fresh ginger bird chile peanut oil broccoli cauliflower carrots zucchini head fennel asparagus garlic scallions
Viewed: 35 - Published at: 9 years agoIngredients
- 3 tablespoons yellow miso
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 -inch piece peeled fresh ginger, grated (about 1 tablespoon)
- 1/2 to 1 Thai bird chile, minced with seeds
- 1/2 cup peanut oil
- 1/2 bunch broccoli, cut in large florets
- 1/2 bunch cauliflower, cut in large florets
- 2 carrots, cut in thick slices
- 1 yellow or zucchini squash, cut in thick rounds
- 1/2 to 1 head fennel, cut into thin wedges
- 1 bunch asparagus
- 8 cloves garlic
- 1 bunch scallions
Method
- For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl.
- Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Serve or refrigerate in a tightly sealed container for up to 3 days.
- For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat.
- Place the vegetables in a bamboo or collapsible steamer.
- Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender.
- Serve warm or at room temperature with the dressing.
