Four Kinds of Steamed Vegetables Recipe

Name: Four Kinds of Steamed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each baby corn stalks; 1 can mushrooms, enoki (straw) peeled; 2 each tomatoes fresh, midum size; 8 each bok choy small stocks; 1/2 teaspoon salt; 1 cup chicken broth; 1 teaspoon peanut oil; 1/4 teaspoon sugar; 1 x cornstarch mix with water to form a paste; 2 tablespoons schmaltz (chicken fat) (rendered)

Servings: persons

8 each baby corn stalks
1 can mushrooms, enoki (straw) peeled
2 each tomatoes fresh, midum size
8 each bok choy small stocks
1/2 teaspoon salt
1 cup chicken broth
1 teaspoon peanut oil
1/4 teaspoon sugar
1 x cornstarch mix with water to form a paste
2 tablespoons schmaltz (chicken fat) (rendered)

1
Preparation: Have water in steamer boiling.
2
Dip tomatoes to loosen skins; remove skins; slice in half.
3
Wash and trim bok choy stalks.
4
Use slender end of stalk only (use leaves and thick stalk in other dish).
5
Drain baby corn and straw mushrooms.
6
Steaming: First steam baby corn and straw mushrooms for 5 minutes.
7
Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain.
8
Arrange vegetables on warm round serving platter in flower pattern.
9
Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking.
10
Cook on medium heat for 20 minutes or so, until chicken oil separates from solids.
11
Drain oil, reserve.
12
Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat).
13
In small saucepan, heat chicken stock, peanut oil and sugar.
14
When it starts to boil, dribble in enough cornstarch paste to give a light body.
15
Keep warm until ready to use.
16
When vegetables are being steamed, reheat sauce with chicken oil.
17
Pour sauce over vegetables.
18
Serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 each baby corn stalks, 1 can mushrooms, enoki (straw) peeled, 2 each tomatoes fresh, midum size, 8 each bok choy small stocks, and more.

Yes, Four Kinds of Steamed Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Kinds of Steamed Vegetables

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