Let’s be honest, steamed vegetables can be boring and unappetizing. Whenever they are served, we always feel obligated to take some because it is healthy and good for us – even if we are not monitoring our blood pressure, blood sugar levels or cholesterol. Today I’m going to share with you a way to turn all those bland steamed vegetables into flavourful delicious bites. You just may find yourself eating more steamed veggies.
There are only 3 vegetables that I like steamed and will eat just like that – broccoli, ochro and corn. However, with the addition of ginger-scallion sauce, I have added other vegetables to the lineup, mainly bora. Other vegetables such as pumpkin, cabbage, carrots, squash, and butternut squash will work with this sauce too.
Ginger-scallion sauce has its roots in China with each province and region having its preference such as a splash of soy sauce; a few drops of toasted sesame oil; minced garlic or made simply without any of the mentioned ingredients. Regardless of the additions, ginger-scallion sauce is made with fresh root ginger and scallions (green onions – the white/purple and green parts). I like to add finely minced hot peppers to mine. The combination of these ingredients provides a flavour profile that is fragrant and pleasing to the palate. Finely minced, everything is mixed together with salt to taste, then doused with hot oil and left to sit for several minutes to meld. One of the best things about this sauce is that not only is it easy to prepare but it can be made in advance. Stored in the refrigerator, it will last for weeks. I always have a glass jar or two of this sauce in my refrigerator and use it in a variety of ways. It brings very many things to life with its savoury flavour. And it’s a secret weapon to make all things steamed or poached come to life, not only vegetables, but seafood and chicken too.
Here’s how it works to flavour the steamed vegetables: as soon as the vegetables are done steaming, immediately transfer them, piping hot, to a serving dish and toss right away with the ginger-scallion sauce. Toss well to ensure that every bit of the vegetables are coated with the sauce. Let rest for 5 minutes then serve. If they are leftovers, they are just as tasty the next day. Depending on how you want to heat up the leftovers, you can consider placing a dry skillet over high heat, let it get hot and then toss in the sauced veggies letting them get a little char as you do a quick stir fry. It would be like creating another dish. So very good.
To make the sauce, there are no exacting amounts, however, opt for there to be more scallions than ginger (by volume). Or you can put equal amounts of each depending on your taste, I have done that on occasion. So here’s what to do.
· First, set aside a deep, heatproof bowl, then get a nice big bunch of scallions and slice them thinly – the heads as well as the green parts.
· Next peel and finely mince some fresh root ginger followed by thinly sliced or finely minced hot peppers.
· Add everything to the heatproof bowl along with salt to taste and mix well.
· Heat a neutral flavoured oil over high heat until you just start to see wisps of smoke. Pour the hot oil over the aromatics (it will sizzle). Stir well to mix and let rest until ready to use.
Use the following as a guide, but as I said, create the sauce based on your preference and be sure to experiment by adding a splash of soy sauce or drops of sesame oil. I’ll tell you how to add those.
1. 2 cups thinly sliced scallions
2. ½ cup finely minced ginger
3. Sliced or minced hot pepper to taste
4. Salt to taste
5. ¾ cup oil
· If you want to add soy sauce, add 1 ½ tablespoons to the scallion, ginger, pepper mixture along with salt to taste and stir to mix before pouring the hot oil.
· If you want to add sesame oil, add ½ to ¾ teaspoon to the mixture after the hot oil has been stirred in.
1. To steam the bora, remove the top and bottom tips, rinse and shake off excess water. Cut bora into 2 – 3-inch lengths/pieces.
2. Insert a steamer rack into a saucepot along with a cup of water, cover, and bring to a boil. Remove the lid, add the bora around the steamer rack, cover and let steam for exactly 5 minutes.
3. Shut off heat and transfer bora to serving dish. Spoon sauce over the bora and toss well to mix and coat.
THINGS TO NOTE
· Steaming here is not about boiling the vegetables in water and draining after cooking; use a steamer rack, this way the vegetables cook, maintaining their nutrients and they do not become waterlogged.
· Depending on the vegetables you are using, cut them up into bite-size or serving pieces before steaming.
· The cooking time for vegetables vary; cook them firm or soft based on your preference.
· You may want to make steamed mixed vegetables, to do this, group the vegetables that will take the same amount of cooking time and steam others separately to mix in.
· The sauce must be mixed immediately with the vegetables as soon as they are removed from the steamer. If you let the vegetables cool then add the sauce, the vegetables will not be able to absorb the flavour of the sauce.
Go full steam ahead and enjoy some veggies this weekend.
Cynthia
