STEAMED VEGETABLES
500 ml (2 cups)
broccoli, florets
2 medium
zucchini, cut into 2.5 cm (1”) pieces
1
yellow or red pepper, cut into 2.5 cm (1”) pieces
Pour 250 ml (1 cup) water into the Rice Bowl. Place vegetables in Steaming
Basket and place on Rice Bowl. Cover and steam 10 – 12 minutes or until done
to taste.
Serve with or without dressing.
ORIENTAL CHICKEN AND VEGETABLES
340 g (3/4 lb.)
boneless, skinless chicken breasts,
cut into 2.5 cm (1”) pieces
85 ml (1/3 cup)
sweet-and-sour sauce
3
green onions, cut into 2.5 cm (1”) pieces
1 medium
green pepper, cut into 2.5 cm (1”) pieces
100 g (4 oz.)
fresh Chinese pea pods
500 ml (2 cups)
bean sprouts
60 ml (1/4 cup)
sweet-and-sour sauce
30 ml (2 tbsp.)
sesame seeds, toasted*
Stir chicken and 85 ml (1/3 cup) sweet-and-sour sauce in a bowl until evenly
mixed. Cover and refrigerate 30 minutes.
Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain chicken; arrange in single layer in Basket. Top with onions, pepper and
pea pods. Cover and steam 14 minutes or until chicken is no longer pink
in center.
Toss chicken mixture, bean sprouts and 60 ml (1/4 cup) sweet-and-sour sauce
in serving bowl until evenly coated. Sprinkle with sesame seeds.
Makes 4 servings
*To toast sesame seeds, heat in ungreased skillet over medium heat about
2 minutes, stirring occasionally, until golden brown.
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