The Whole Food Plant Based Cooking Show
Szechuan Steamed Vegetables
Calories: 219kcal
Steaming veggies is an easy and nutritious way to prepare vegetables that preserves the delicate flavor. Of course they taste even better when they are topped with this simple and delicious Szechuan sauce. You can serve this over rice or serve it with baked tofu chunks as a meal.
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Equipment
Ingredients
- 1 head broccoli florets
- ½ head cauliflower florets
- 1 lb green beans minced
- 1 teaspoon ginger minced
- 3 tablespoons tamari low sodium
- 8 deglet dates 4 medjool
- 2 tablespoons sesame seeds
- ½ teaspoon cracked pepper
- ½ cup water
- ¼ cup rice vinegar
- 3 garlic cloves
- green onion garnish
- crushed red pepper flakes garnish
Instructions
- Steam veggies for 13 - 15 minutes to your preference of doneness.
- Sauté garlic and ginger in a small skillet with 2-3 tablespoons of water.
- Add the dates, sesame seeds, rice vinegar and water to a blender and blend until dates are completely pulverized.
- Pour that mixture into the pan with the garlic and ginger and cook on medium high for a few minutes.
- Stir in the pepper.
- Pour the sauce over the steamed vegetables and garnish with the red pepper fakes and green onion.
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Nutrition
Calories: 219kcal | Carbohydrates: 42g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1086mg | Potassium: 1165mg | Fiber: 12g | Sugar: 21g | Vitamin A: 2310IU | Vitamin C: 200mg | Calcium: 224mg | Iron: 5mg
