YOUR RECIPE FOR STEAM COOKING
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Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce
This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor.
1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces
¼ cup of white vinegar
Water to cover
2 tbs soy sauce
2 tsp black vinegar
2 tsp oyster sauce
1 tsp sugar
2 tbsp chili crisp or chili sauce
3 cloves garlic, minced
2 scallions, finely chopped
Sesame oil for drizzling
Heat the oven in the Convection Steam mode 212°F.
Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands.
Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil.
Cook for 20 minutes or until tender.
Serves 4 - 6
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6