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Steamed Garden Vegetables

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

5 minutes


6 servings


8  ounces  baby-cut carrots

2 to 3  cups  broccoli florets

1/2  head  cauliflower, cut into florets

1  small red onion, cut into 1/4-inch wedges

1  tablespoon  cornstarch dissolved in 2 tablespoons water

1  cup  chicken broth

1/4  cup  oyster sauce

2  tablespoons  Chinese rice wine, dry sherry, or sake

1/4  teaspoon  white pepper


Prepare vegetables as directed in ingredient listing.

Place a steamer in a 4-quart saucepan with 1 inch of water in the bottom.

Arrange carrots on bottom of steamer; layer broccoli, cauliflower and onion over carrots.

Cover; bring to a boil, reduce heat to Medium and simmer 4 to 5 minutes until crisp-tender.

Meanwhile, combine sauce ingredients in a small skillet or saucepan. Bring to a boil over Medium heat. Stir in cornstarch solution and simmer 15 to 30 seconds until thickened.

Place vegetables on a serving plate, pour sauce over top and serve immediately
Nutritional Information
No Nutritional Information Available
Cooking Connection

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