Chinese Steamed Vegetables
4 servings
30 minutes
Chinese steamed vegetables are the embodiment of harmony and simplicity in Chinese cuisine. For centuries, steaming has been considered one of the healthiest cooking methods in China, preserving the natural flavors and nutritional properties of ingredients. This dish combines tender mushrooms, sweet peppers, and crunchy carrots, creating a refined play of textures. The light aroma of cilantro and the spiciness of white pepper enhance the natural flavor nuances, while a splash of soy sauce adds traditional depth. This dish is perfect for a light dinner or as a side to main courses.
1
Soak the mushrooms in room temperature water for 30 minutes. Rinse the soybeans and let them drain. Peel the carrot and cut it into strips. Remove the seeds from the bell pepper and slice it thinly lengthwise.
- Dried Chinese mushrooms: 100 g
- Soybeans: 150 g
- Carrot: 150 g
- Sweet pepper (capsicum): 1 piece
2
Place vegetables and mushrooms in a large steamer bowl and steam for 20 minutes. Transfer the cooked vegetables to a salad bowl and mix with finely chopped Chinese salad. Arrange the vegetables on plates. Before serving, drizzle with soy sauce, season with white pepper, and add finely chopped coriander.
- Dried Chinese mushrooms: 100 g
- Soybeans: 150 g
- Carrot: 150 g
- Napa cabbage: 0.5 piece
- Soy sauce: 2 tablespoons
- Ground white pepper: to taste
- Fresh cilantro (coriander): 2 tablespoons
