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Steamed spring vegetables with ginger & soy dressing
Prep 20 mins | Cook 10 mins | Serves 4 as a side dish
1 bunch asparagus, trimmed
1 small head broccoli, trimmed and cut into florets
150g snow peas, trimmed
150g sugar snap peas, trimmed
Ginger & soy dressing
1 tbs peanut oil
2 garlic cloves, finely chopped
2cm piece ginger, peeled and finely chopped
1⁄4 cup salt reduced soy sauce
2 tbs mirin
1 tsp caster sugar
1 tsp sesame oil
Step 1 To make ginger & soy dressing, heat oil in a frying pan over medium heat. Add garlic and ginger and cook for 1 minute. Add soy sauce, mirin, sugar and sesame oil. Stir to combine and bring to the boil. Reduce heat to low and simmer for 1 minute.
Step 2 Meanwhile, place asparagus and broccoli in a steamer basket over a wok or large saucepan of simmering water. Cover and steam for 3 minutes. Add snow peas and sugar snap peas, cover and steam for 1-2 minutes until vegetables are vibrant and just crisp.
Step 3 Arrange steamed vegetables on a serving platter. Drizzle with warm ginger and soy dressing and serve immediately.
Good for you ... Broccoli
![Broccoli](/assets/image-cache/broccoli.ce905c36.jpg)
Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.