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Steamed Vegetables with Rice-Wine Vinaigrette


The vegetables gain a sweet, clean taste, like that of sushi rice, from the vinaigrette.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, November 1998


  • 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


  1. In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and 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.

  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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