Ingredients
- 2 tablespoons grated fresh gingerroot
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1 cup cut fresh green beans (2-inch pieces)
- 4 cups fresh broccoli florets
- 2 large carrots, julienned
- 1 package (9 ounces) fresh spinach
Directions
- 1In a small bowl, mix the first six ingredients.
- 2In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted.
- 3Transfer vegetables to a large bowl. Add ginger mixture; toss to combine.
