Three Vegetables Steamed

Name: Three Vegetables Steamed
Cuisine: China
Ingredients: 125 ml (4 fl oz/½ cup) fresh chicken stock; 6 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle; 8 green asparagus spears; 6 baby bok choy (pak choy), halved lengthways and rinsed; ½ teaspoon sesame oil; ½ teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This can be prepared, arranged in a nice bowl and then set aside to be finished off just before you’re ready to serve.

Ingredients

8 green asparagus spears
6 baby bok choy (pak choy), halved lengthways and rinsed
6 dried shiitake mushrooms

Asia
China
Starter
Side dish
Gluten-free

Method

Blanch the asparagus in boiling salted water for 2 minutes then refresh in iced water. Blanch the bok choy in the same water for 1 minute then refresh in the iced water.

Arrange the asparagus, bok choy and mushrooms in a large shallow heatproof bowl. Put the bowl in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam for 5 m