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asian steamed vegetables
This recipe can be just as easily done in an oven as it can over a grill. You want just enough of the sauce enclosed with the vegetables in the foil wrap to accomplish the steaming, but not so much that the vegies come out soaked and limp.
Makes 4 servings
3 Tbs Water
2 Tbs Soy sauce
2 Tbs Rice wine or mirin
1 Tbs Fresh ginger, grated
1 Tbs Sugar
A variety of vegetables, including Green beans, broccoli, water chestnuts,
bell peppers, corn, lotus root, carrots, cabbage, etc. Chopped, sliced, julienne.
In a small saucepan, combine the first three ingredients together, then add the ginger and sugar. Heat until sugar is completely
dissolved.
Prepare a serving of vegetables each into individual foil packets. Drizzle 1 Tbs of the sauce over the vegetables. Tightly closed each
foil packet.
For grilling, place each packet on the grill over glowing coals and cook for about 3 - 4 minutes.
For broiling in an oven, place each packet on the center rack (about 6-inches from the broiler elements) and cook for about 5 - 7 minutes.
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