Steamed Vegetables with Cantonese Dipping Sauce/CL

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* Exported from MasterCook *

 

Steamed Vegetables With Cantonese Dipping Sauce

 

Recipe By :Cooking Light, June 2000

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 cups torn bok choy

1 cup broccoli florets

1 cup cauliflower florets

1/2 cup Cantonese Dipping Sauce

 

1. Arrange the bok choy, broccoli, and cauliflower in a single layer on bamboo

steamer racks. Add water to a wok to a depth of 1 inch; bring to a boil. Cover

and set steamer in the wok. Steam for 5 minutes or until vegetables are

crisp-tender.

 

2. Combine vegetables and ½ cup Cantonese Dipping Sauce in a bowl, and toss

gently to coat. Yield: 4 servings (serving size: 1½ cups).

 

CALORIES 73 (11% from fat); FAT 0.9g (sat 0.2g, mono 0.2g, poly 0.4g); PROTEIN

3.7g; CARB 14.5g; FIBER 2.4g; CHOL 0mg; IRON 1.5mg; SODIUM 726mg; CALC 130mg

 

Source:

" John DeMers "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 5 Calories (kcal); trace Total Fat; (7% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This easy all-vegetable side dish gets an intense flavor boost from the

soy-sesame dipping sauce.

 

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Nutr. Assoc. : 0 0 0 0