steamed greens with sesame dressing

15th July 2009

I am currently waging an ongoing war with a hairy, creepy sort of creature.  I am trying to defend my broccoli crop from being ravaged by a particular species of caterpillar.  At the moment I have the upper hand with my molasses pressure pump spray, but as soon as I stop the regular bombardment, they’re back with a vengeance.  If you have ever had the opportunity to taste freshly picked broccolini, you would understand why I want to desperately protect my crop.  It is very hard to go back to buying the withered stalks on offer when you can pick your own.

Thankfully I have collected six pickings so far, with more to come if I remain on the attack.   I used my latest pickings in this steamed greens recipe.  Red pak choy, broccolini and tatsoi were picked from the garden and I added bought beans.  Any Asian vegetables would go nicely, particularly choy sum.  This was served with the Coconut Sugar and Five Spice Tofu accompanied by rice.


steamed greens with sesame dressing


collection of Asian and green vegetables (I used broccolini, tatsoi, red pak choy and green beans)

about ½ tsp toasted black and white sesame seeds (I keep a bottle already pre-toasted in the fridge)

¼ tsp sesame oil

½ tsp mirin

½ tsp rice vinegar

½ tsp tamari/soy sauce


1.  Combine sesame oil, mirin, rice vinegar and tamari together.  Set aside.

2.  Steam harder greens (broccolini, beans) until tender, but firm.  Add soft greens (tatsoi, pak choy) for the last 30 seconds or so.

3.  Drain (I reserve the liquid and freeze for vegetable stock) and toss through the dressing.

Serve with a sprinkling of the sesame seed mix.


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