Connections to Health - Steamed Vegetables with Ginger Miso Dressing

THE ISHTA HOLISTIC HEALTH CENTRE

CONNECTIONS to HEALTH

Steamed Vegetables with Ginger Miso Dressing

The Chinese New Year or the Lunar New Year begins on the 14th February this year and we will be going into the year of the Tiger.
In Chinese cooking most of the dishes served during this time are symbolic of something positive and hopeful, for example:

Chicken and fish, symbolise happiness and prosperity--especially when served whole.
Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
Noodles represent longevity: therefore, they should never be cut!
Duck symbolises fidelity, while eggs signify fertility.
Bean curd or tofu, however, is avoided because its white colour suggests death and misfortune.

Here is a simple dish that could be adapted to include a meat or fish to give it more sustenance and served with uncut noodles.

Steamed Vegetables with Ginger Miso Dressing

Ingredients
Dressing:

3 tablespoons miso
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon soy sauce
1-inch piece peeled fresh ginger, grated
1/2 to 1 chilli of your liking, minced
1/2 cup peanut oil or vegetable oil

Vegetables:

1/2 broccoli, cut in large florets
1/2 cauliflower, cut in large florets
2 carrots, cut in thick slices
1 courgette, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

Directions
For the dressing:
Whisk the miso, water, vinegar, soy sauce, ginger, and chilli, in a bowl.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Serve or refrigerate in a tightly sealed container for up to 3 days.
For the vegetables:
Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat.
Place the vegetables in a bamboo or collapsible steamer.
Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender.
Serve warm or at room temperature with the dressing.

You could follow with oranges to complete the meal.

Gung Hay Fat Choy!