Four Kinds Of Steamed Vegetables

This Chinese dessert features Canned baby corn, Size fresh tomatoes, Stalks of bok choy, Salt, Chicken stock. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Steaming

Cuisine: Chinese

Courses: Side Dishes

Difficulty: Beginner

Servings: 4

Calories: 384.7

Dietary: Gluten-free

Description

This Chinese dessert features Canned baby corn, Size fresh tomatoes, Stalks of bok choy, Salt, Chicken stock. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

8 Stalks Canned baby corn
2 md Size fresh tomatoes
8 small Stalks of bok choy
1/2 teaspoons Salt
1 cups Chicken stock
1 teaspoons Peanut oil
1/4 teaspoons Sugar

Directions

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

Nutrition Facts

Servings 4

Amount Per Serving
Calories 384.7kcal

% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.6g13%
Cholesterol 53.4mg18%
Sodium 2610.2mg109%
Total Carbohydrate 48.0g16%
Dietary Fiber 8.4g34%
Sugars 13.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baby, boiling, bok, canned, chicken, chinese, choy, corn, dessert, four, fresh, kinds, oil, peanut, salt, size, stalks, steamed, steaming, stock

Read it online: https://www.chefs-mate.com/recipe/four-kinds-of-steamed-vegetables-2/