Steamed vegetables in Oriental Sauce

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Steamed vegetables in Oriental Sauce
Prep Time
30 mins
Total Time
30 mins
 

A delightful medley of mixed vegetables in Orange flavoured sauce to serve with fried rice or noodles. Its healthy, good looking and great tasting. What more would you want?

Course: Main Course
Cuisine: Indian
Servings: 3
Author: Chandri Bhat
Ingredients
Vegetable
  • Carrot 100gm
  • Cauliflower 100gm
  • Snow peas or beans 100gm
  • Green capsicum 50gm
  • Button Mushrooms 50gm
  • Chinese cabbage 50gm
  • Spring onion to garnish
  • Use regular cabbage if Chinese cabbage is not available
Fresh orange juice 100ml
  • Tomato ketchup 2tablespoon
  • Hot chilli sauce 1tablespoon or to taste
  • Cider/wine vinegar 1tablespoon
  • Dark Soy sauce 2tsp
  • Sugar/honey 2tsp or to taste
  • Salt, pepper to taste
  • Water 125ml
  • Corn flour 2tsp
  • Canola/vegetable oil 1 tablespoon
  • Chopped celery 3 tablespoon
Recipe Notes
Kitchen Wisdom
To get the perfect “tender crisp” texture, place the vegetables in the steamer only when the water in the steamer begins to boil briskly.

Step 1

Steamed vegetables in Oriental Sauce Wash, peel and cut carrot into 2mm thick slices
Wash, drain and cut cauliflower into 5cm florets
Wash, drain and string the snow peas or beans and cut into 4cm lengths.
Wash the capsicum, discard the seeds and cut into 4 cm flat pieces.
Wash, wipe and cut mushrooms into ¼ cm thick slices.
Wash the cabbage leaves, pat them dry and roughly chop.

Step 2

Steamed vegetables in Oriental Sauce Steam all the vegetables except the cabbage over boiling hot water till tender crisp, about 6-8minutes. (I use Panasonic electric cooker with the steaming basket) scatter the cabbage over the vegetables, steam for few seconds and transfer the vegetables to a serving dish. While the vegetables are steaming, prepare the sauce:

Step 3

Steamed vegetables in Oriental Sauce Mix all the ingredients from orange juice to salt and pepper together Mix water and corn flour together.

Step 4

Steamed vegetables in Oriental Sauce Heat the oil in a fry pan (preferably non-stick). Add celery and sauté till softened slightly.

Step 5

Steamed vegetables in Oriental Sauce Add the orange juice mix and the corn flour mixed with water. Cook stirring till the sauce begins to boil. Lower the flame and simmer for a 1-1 ½ minutes till the corn flour turns clear and the sauce is slightly thickened.

To Serve

Steamed vegetables in Oriental Sauce Pour over the steamed vegetables and serve hot, garnished with chopped spring onion.

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