Steamed vegetables can be blah and bland. If they are overdone, they look limp, their natural colours faded. However, done right, steamed vegetables are not only a healthier way to have vegetables, but this method of cooking allows their natural flavours to be much more pronounced.
While most steamed vegetables are traditionally eaten as is, there is absolutely nothing wrong with dressing the vegetables in a way that makes them more exciting to eat. The simple truth is that bland does not work on our palettes and the idea of eating a bowl of steamed vegetables alone, just seems, well, boring.
You know how much I love okra. It is a vegetable I buy religiously, every week. While I have fried, sautéed, stuffed, curried and steamed it often, the other day I wanted to enjoy the steamed okra a different way, so I seasoned it. The combination of a little soy sauce, apple cider vinegar and minced hot peppers made the steamed okra into an entrée for a vegetarian meal. I made it on another occasion for a friend who is vegetarian and he ate the entire lot in one-go, it was that good. But don’t take my word for it; try it yourself.
Other vegetables such as broccoli, cauliflower, cabbage, spinach (callaloo), squash, christophene (chayote, cho-cho), and pumpkin can also be steamed and dressed with the dressing in this recipe. The important thing is to not overcook the vegetables; they should retain some of their texture, firmness.
INGREDIENTS
● 2 tablespoons regular soy sauce
● 1 ½ teaspoons apple cider vinegar
● Minced hot pepper, to taste
● 1 cup tap water
● 1 lb. okra
DIRECTIONS
1. Mix together the soy sauce, vinegar and pepper. Taste and adjust to suit your taste. In other words, if you like it tarter, add more vinegar, if it needs more salt, add more soy sauce. Set aside.
2. Remove the stems of the okra(s).
3. Pour 1 cup of water into a 3-quart saucepot and insert a metal steamer into the pot. Arrange the okra on top of the steamer; cover the pot and place on medium heat. Let the pot come to a boil and cook for 4 minutes. Test the okra by inserting a knife; the knife should enter the okra easily but with a little resistance.
4. Remove the pot from the heat and immediately transfer the okra(s) to a serving bowl. Pour the dressing all over the okra and serve immediately.
NOTES
● The okra (or any vegetable you use) must be hot off the stove, this way so that it can easily absorb the dressing.
● This dish is ideal when served immediately, therefore, make it just before sitting down to eat.
● If using other vegetables, you will have to cut them into chunks. For the broccoli and cauliflower, divide them into florets and for the cabbage, cut them into semi-thick wedges.
● The amount of dressing used will vary depending on the quantity of vegetables you are using. So too will be the amount of water needed for steaming.
