I don’t know about you, but I like to include a side of vegetables with practically all of my meals. More often than not, for the sake of speed and convenience, I’ll end up having sliced cucumbers or tomatoes – they can’t really be beat when it comes to ease of preparation! And they’re fairly tasty in their natural state, too! Just a little bit of salt and pepper is basically all they need.
Sometimes, however, I like to go for something that’s a tad more elaborate in the flavor department, without having to spend hours in the kitchen…
Cue these Ginger Garlic Steamed Vegetables. They are so easy to make and so deliciously tasty, I’ve no doubt that they will become a part of your regular rotation!
Not only are they ready in mere minutes, but they’re just as delicious warm as they are directly out of the ice box. Any leftovers you can throw right into your plate! How’s that for speed and ease of preparation?
And their flavor, despite having a bit of an Asian flare thanks to the addition of rice vinegar, ginger and Chinese 5 spice, goes good with just about anything: fish, chicken, beef or pork. In fact, I loved this flavor profile so much that I’m planning on using these exact same ingredients and turn them into a marinade… I happen to have a couple of pieces of salmon in the fridge — they sure seem like the perfect contenders to me!
But for now, let’s focus on the veggies…
Got 15 minutes? That’s more time than you’ll need. What do you say we whip up a batch?
First, cut a large head of cauliflower into florets and place said florets into a steaming basket.
Set the steaming basket over boiling water, cover and steam for 5 minutes or until the cauliflower is tender but still retains a nice crunch to it.
Throw the bell peppers, sugar snap peas and green onions over the cauliflower, put the lid back on and continue steaming for an additional minute.
Oh! And while your veggies are steaming, combine the olive oil, rice vinegar, minced garlic and ginger, chili pepper flakes, salt, pepper and Chinese 5 spice in a small container, then whisk vigorously until well combined.
As soon as the vegetables are done steaming, carefully transfer them to a large serving plate and drizzle with the vinaigrette.
Sprinkle with a handful of chopped cilantro if desired and serve immediately.
Like I said, these would go fantastically well with pretty much any kind of meat, or fish!
And any leftovers can be eaten straight out of the icebox, too, or reheated for just a few seconds in the microwave.
Hope you like ’em as much as I did!
- 1 large head cauliflower, cut into bite size florets
- 1 red bell pepper, seeded and sliced
- 2 cups (175g) sugar snap peas
- 2 green onions, chopped in 1" pieces
- ¼ cup extra-virgin olive oil
- 1 tbsp unseasoned rice vinegar
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- ½ tsp chili pepper flakes
- ½ tsp salt (I use Himalayan salt)
- ¼ tsp ground white pepper
- ¼ tsp Chinese 5 spice
- Chopped fresh cilantro
- Place the cauliflower florets in a steaming basket and steam them over boiling water for 5 minutes or until tender but still retains a nice crunch.
- Add the bell peppers, sugar snap peas and green onions over the cauliflower and continue steaming for an additional minute.
- While the veggies are steaming, combine all the ingredients for the vinaigrette and whisk vigorously until well combined.
- Carefully transfer the steam veggies to a service plate, drizzle with the vinaigrette and sprinkle with chopped cilantro if desired.
- Serve immediately.