Three Vegetables Steamed

Preparation info

    • Difficulty


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.


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


    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 minutes. Remove from the steamer.

    Heat the stock and salt in a small pot until boiling, add the sesame oil and pour over the vegetables to serve.