Steamed Veggies with Rice Wine Vinaigrette

INGREDIENTS :

1/4 cup rice-wine vinegar

1 tablespoon soy sauce

2 teaspoons sugar

1/3 cup cold water

4 large carrots

4 heads baby bok choy

2 red bell peppers, cut in half, seeds and ribs removed

COOKING DIRECTIONS :

1. In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and 1/3 cup cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
2. Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
3. Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet. Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
4. Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

Yield: 4 servings

MORE :

The vegetables gain a sweet, clean taste from the vinaigrette.

NUTRITION INFO :

Per Serving

• Calories: 116 kcal
• Carbohydrates: 23 g
• Dietary Fiber: 7 g
• Fat: 1 g
• Protein: 8 g
• Sugars: 10 g