Adam Liaw’s steamed vegetables with sesame sauce
Steamed vegetables can be a centrepiece rather than just a side dish. Take your favourite vegies, arrange them in a steamer, then let the steam do all the work.
Ingredients
¼ head Chinese cabbage
2 carrots, peeled
1 sweet potato
2 ears sweetcorn
5 thick spring onions
SESAME SAUCE
½ cup sesame seeds
2 tbsp sake
2 tbsp mirin
¼ cup soy sauce
1 tbsp rice vinegar
1 tbsp caster sugar
¼ cup sesame oil
Method
Step 1
Cut the cabbage into 5cm lengths. Cut the carrots and sweet potato into 2cm rounds, the corn into 5cm lengths, and thinly slice the spring onions on the diagonal. Arrange vegies in piles (see image) in a steamer or low bowl. Steam until everything is tender, about 45 minutes, then season well with salt.
Step 2
While the vegetables are steaming, toast the sesame seeds in a dry saucepan, swirling over medium heat until golden and fragrant. Transfer to a mortar or small container of a high-speed blender. Return the saucepan to the heat, add the sake and mirin and bring to a simmer. Remove from the heat and combine with the sesame seeds, then add the soy sauce, vinegar, sugar and sesame oil. Add about 2 tablespoons of cold water and grind or blend to a smooth sauce. Serve the vegetables with the sauce on the side.
Adam’s tip: There are lots of ways to steam. Steam ovens are excellent
but pricey. Bamboo steamers are cheap and work perfectly, but even an upturned bowl in the base of a large pot can work.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
