Steamed Asian Sesame Veggies

Ingredients

Contains: tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup water
• 1 head broccoli, cut into florets
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 1/2 cup snow peas
• 1 (1 inch) piece fresh ginger, minced
• 3 cloves garlic, minced
• 1/4 cup reduced-sodium soy sauce
• 3/4 teaspoon sesame oil
• 1 1/2 teaspoons toasted sesame seeds
• 1 pinch black sesame seeds (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the reduced-sodium soy sauce, sesame oil, minced ginger and minced garlic in a small bowl and set aside.

2. Pour a splash of water into a large pot fitted with a steamer basket and bring it to a boil over high heat.

3. Drain the water chestnuts. Cut the broccoli into florets, then slice the carrot and celery, and add them with the water chestnuts to the steamer basket.

4. Cover and steam for 5 minutes over medium-high heat, keeping the water at a steady boil.

5. Add the snow peas on top of the vegetables, cover, and steam for 2 to 3 minutes more, until the broccoli and carrot are tender-crisp.

6. Transfer the steamed vegetables to a serving bowl. Pour the sauce over them and toss gently to coat evenly.

7. Sprinkle with the toasted sesame seeds, then add the black sesame seeds if using, and serve warm.