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Steamed Veggies with Pineapple Sweet and Sour Dipping Sauce

Steamed Veggies & Pineapple Sweet/Sour Sauce
Who said veggies had to be boring!? Using a dipping sauce made from pineapple, vinegar, and sugar adds a sweet and tangy flavor to your steamed veggies.

Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner, Appetizer

Ingredients
  • vegetables like carrots, broccoli, cauliflower, sugar snap peas, and turnips
  • ice water 1 tablespoon
  • cornstarch 1 tablespoon
  • can of pineapple chunks (1) 20 ounce
  • vinegar ¼ cup
  • sugar 1 tablespoon
  • salt 1 teaspoon

Preparation
  1. Place vegetables inside the IMUSA steamer baskets and bring 2 cups of water to boil in a wok or medium saucepan.
  2. To make dipping sauce, in a small bowl or cup add ice water and cornstarch and mix until fully dissolved. Set aside.
  3. Remove juice of canned pineapple, about ¾ cup, and place in a small saucepan. Reserve pineapple chunks for other use.
  4. Add vinegar, sugar and salt to saucepan and heat on medium high, whisking frequently.
  5. Once simmering, drizzle in cornstarch mixture and whisk briskly until sauce thickens. Remove from heat and pour dipping sauce in a bowl.
  6. To steam the vegetables, place steamer baskets with veggies on wok or saucepan and steam for 4-5 minutes.
  7. Remove immediately and serve with sweet and sour dipping sauce.

Miso Snapper with Asian Vegetables

Miso Snapper with Asian Vegetables
It’s all about the marinade! This recipe flavors snapper with a miso paste, ginger, and scallion marinade and a separate vegetable marinade made with peanut oil, rice wine vinegar, soy sauce, and sesame oil.

Author:
Cuisine: Asian
Recipe type: Dinner, Lunch

Ingredients
  • “Snapper Filets (or any form white fish like cod or
  • halibut work well too)” (4) 6 ounce
  • white miso paste ½ cup
  • Mirin (sweet rice wine, available at most grocery stores) ¼ cup
  • fresh ginger 1½ tablespoons
  • scallions 3 tablespoons
  • peanut oil 1 tablespoon

Preparation
  1. In a large bowl, combine peanut oil, rice wine vinegar (not Mirin), soy sauce and sesame oil.
  2. Toss vegetables (except for the bok Choy leaves) in the marinade.
  3. In a separate bowl, combine miso paste, mirin ginger and scallions. Pour marinade over fish. Allow both the vegetables and fish to marinade for at least 30 minutes and up to 2 hours.
  4. Place a bed of bok Choy in the bottom of the steamer and place the marinated fish over it. Discard excess marinade.
  5. Drain the vegetables and place in the top portion of the bamboo steamer (carrots first, then peas, topped with chopped bok Choy)
  6. Place steamer over a 14 inch IMUSA wok with 2 inches of water. Bring water to a boil over medium high heat. Once water is boiling and steam is visible reduce heat to medium and continue cooking for 10 to 12 minutes. Turn off heat and remove steamer from wok.
  7. Place bamboo steamer over a large plate and serve with jasmine rice.

Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
If you love dumplings, you’ll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!

Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • non-stick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons

Preparation
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.