Recipes for "steamed vegetables"

In a 12-inch skillet over medium heat, heat the olive oil until it begins to shimmer.

Add the vegetables in a single layer. It's fine if the vegetables overlap, but try not to crowd the pan too much; cook in two batches if you're using a smaller skillet. Sprinkle the salt evenly over top.

Let the vegetables steam, covered, just until tender. This usually takes about 4 minutes.

Uncover the pan and use a fork to spear a few of the vegetables and see if they're tender or still crunchy. If done, cook the vegetables, uncovered, just another minute or so to let any remaining liquid evaporate from the pan. If not done, add another tablespoon or two of liquid, cover, and steam a bit longer

When the vegetables are tender, transfer them to a serving dish. Sprinkle with parsley (optional) and serve while still warm.

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Combine hoisin and Sriracha in a small bowl; mix well with a fork.

Place a steamer in water in a stir-fry wok; bring water to a boil.

Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.

Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.

Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.

Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.