Four Kinds Of Steamed Vegetables

This International dessert features Canned baby corn 1 c Chicken stock, Size fresh tomatoes 1/4 teaspoon Sugar, Stalks of bok choy or Cornstarch paste. 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: Global

Courses: Side Dishes

Difficulty: Beginner

Servings: 4

Calories: 229.0

Dietary: Gluten-free

Description

This International dessert features Canned baby corn 1 c Chicken stock, Size fresh tomatoes 1/4 teaspoon Sugar, Stalks of bok choy or Cornstarch paste. 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
1 cups Chicken stock
2 md Size fresh tomatoes
1/4 teaspoons Sugar
8 small Stalks of bok choy or Cornstarch paste

Directions

1
choy sum 2 tb Chicken oil (rendered fat) 1/2 ts Salt 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 1 ts Peanut oil

Nutrition Facts

Servings 4

Amount Per Serving
Calories 229.0kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 123.5mg6%
Total Carbohydrate 47.6g16%
Dietary Fiber 8.4g34%
Sugars 12.7g
Protein 13.3g27%

* 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, choy, corn, cornstarch, dessert, four, fresh, international, kinds, paste, size, stalks, steamed, steaming, stock, sugar

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