Summer vegetable steam
Summer vegetable steam
Summer vegetables not only reach their harvest season during the hot months but also provide the necessary nutrients and benefits suited for this time. They help with hydration, stimulate appetite, lower body temperature, and protect weakened digestive organs and mucous membranes. How about combining them while considering their various effects? Since they are easy to prepare, you might also want to put some effort into making a flavorful sauce.
Items used | φ250 Open Fire Pot
Ingredients
- 1/2 red pepper
- 1/2 zucchini
- 80g of lotus root
- 1 eggplant
- 2 okra pods
- 1/4 bitter melon
- 200g of shirataki noodles
- 50mL water
<Sauce>
- 1/4 red pepper
- 1/4 onion
- 1 garlic clove
- 1/2 lemon
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon fish sauce
- 4 tablespoons extra virgin olive oil
How to make it
- Sauce: Combine minced red bell pepper and onion with grated garlic, squeezed lemon juice, honey, salt, pepper, cumin, and fish sauce, and mix well.
- Once the salt has dissolved, add extra virgin olive oil and mix well.
- Main Dish:Lay the shirataki noodles in a HEGE (or similar cooking vessel) and arrange the vegetables on top.
- Add water, cover, and set to high heat.
- Once it starts boiling, reduce the heat to low and steam for 5 minutes.
POINT
- To maintain a consistent temperature inside the pot and ensure even cooking of the ingredients, use a “Sawara wooden lid” along with it.
- By placing the shirataki noodles under the vegetables, you can steam without a dedicated steamer like a bamboo steamer. Shirataki that has absorbed the vegetable flavors is great either eaten with the vegetables or left until the end to mix with the sauce.
- Cut the vegetables into larger, chunkier pieces to retain their moisture and nutrients. This also makes the dish visually appealing and adds a touch of elegance to the table.
