Steamed Vegetables

Name: Steamed Vegetables
Yield: 760 g
Ingredients: Blanched Broccoli 40 g; Blanched Carrot 40 g; Brussels Sprouts 40 g; Blanched Cauliflower 40 g; Steamed Cabbage 100 g; King Oyster Mushroom 50 g; Fresh Garlic Chives 30 g; Fresh Zucchini 150 g; Fresh Eggplant 150 g; Steamed Baby Napa Cabbage 120 g

basic + eggplant + zucchini + baby Napa cabbage + garlic chives

194 kcal

#steamed vegetables #vegetable dish #diet #low-calorie #easy recipe #healthy food #vegetarian #well-being #steamed dish #Korean food

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Ingredients

Main ingredients

Blanched Broccoli 40 g
Blanched Carrot 40 g
Brussels Sprouts 40 g
Blanched Cauliflower 40 g
Steamed Cabbage 100 g
King Oyster Mushroom 50 g

Seasonings/Sauce

Fresh Garlic Chives 30 g
Fresh Zucchini 150 g
Fresh Eggplant 150 g
Steamed Baby Napa Cabbage 120 g

Nutrition summary

Carbohydrates 43.45 g 74%

Protein 12.72 g 22%

Fat 1.3 g 5%

Serving size 760g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Pour water into the steamer and bring to a boil.
3

Place the vegetables in the steamer and cover with a lid.
4

Steam over medium heat for 10–15 minutes.
5

Transfer the cooked steamed vegetables to a plate.

Steamed Vegetables

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