Steam-Grilled Spring Vegetables

By by Staub
Images
Steam-Grilled Spring Vegetables
Serves
Makes 2 servings
Ingredients
  • 8 medium shiitake mushrooms
  • 1 bunch (about 8) French breakfast radishes
  • 4 spring onions or scallions
  • 1 tablespoon vegetable oil
  • 8 ounces snap peas
  • Fine sea salt
  • Cooked rice and/or mixed greens

  • Sauce:
  • 2 tablespoons chile oil
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • ¼ cup cilantro leaves, finely chopped (optional)


Procedure
Trim the mushrooms, radishes and onions. Cut any larger radishes in half and cut the onions into 3-inch lengths. Put them in a large bowl.

Heat the pan over high heat.

Drizzle the vegetables with the vegetable oil. Toss quickly to coat the vegetables thoroughly. Transfer the mushrooms, cap-side up, to the pan. Put the onions around them and then the radishes. Add the snap peas to the bowl and move them around to coat them lightly with the oil left in the bowl. Put them on top of the other veggies. Sprinkle with salt.

Reduce heat to medium-low and add ¼ cup water; let it boil up the sides of the pan. When it settles down, cover and cook for 4 minutes.

Uncover, turn the mushrooms over and move the other veggies around. Cook until grill marks form on top of the mushrooms and the vegetables are tender, turning vegetables as needed. Cook for about 6 minutes.

While the vegetables cook, combine all of the sauce ingredients in a measuring cup. Stir to combine.

Serve the vegetables over rice or mixed greens and drizzle the sauce on top.

Steam-Grilled Spring Vegetables

By by Staub
Serves
Makes 2 servings
Ingredients
  • 8 medium shiitake mushrooms
  • 1 bunch (about 8) French breakfast radishes
  • 4 spring onions or scallions
  • 1 tablespoon vegetable oil
  • 8 ounces snap peas
  • Fine sea salt
  • Cooked rice and/or mixed greens

  • Sauce:
  • 2 tablespoons chile oil
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • ¼ cup cilantro leaves, finely chopped (optional)


Procedure
Trim the mushrooms, radishes and onions. Cut any larger radishes in half and cut the onions into 3-inch lengths. Put them in a large bowl.

Heat the pan over high heat.

Drizzle the vegetables with the vegetable oil. Toss quickly to coat the vegetables thoroughly. Transfer the mushrooms, cap-side up, to the pan. Put the onions around them and then the radishes. Add the snap peas to the bowl and move them around to coat them lightly with the oil left in the bowl. Put them on top of the other veggies. Sprinkle with salt.

Reduce heat to medium-low and add ¼ cup water; let it boil up the sides of the pan. When it settles down, cover and cook for 4 minutes.

Uncover, turn the mushrooms over and move the other veggies around. Cook until grill marks form on top of the mushrooms and the vegetables are tender, turning vegetables as needed. Cook for about 6 minutes.

While the vegetables cook, combine all of the sauce ingredients in a measuring cup. Stir to combine.

Serve the vegetables over rice or mixed greens and drizzle the sauce on top.