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Steamed Vegetables with Rice-Wine Vinaigrette

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    The vegetables gain a sweet, clean taste from the vinaigrette.
    Martha Stewart Living, November 1998
    • Yield Serves 4
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    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

    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 bok choy on the bias into 1/2-inch-thick strips. Cut the bell peppers into very thin 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.
    4. 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.
    5. Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

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