Ingredients with Measurements:
- 1 bunch of Lesser Celandine (about 8 oz)
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 cup water
Special equipment needed:
- A steamer basket or a pot with a lid and a colander
Step-by-step instructions:
1. Rinse the Lesser Celandine thoroughly and trim off any tough stems or leaves.
2. In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and water to make the sauce.
3. Place the Lesser Celandine in a steamer basket or a colander set over a pot of boiling water. Cover with a lid and steam for 3-5 minutes, or until the leaves are wilted and tender.
4. Transfer the steamed Lesser Celandine to a serving dish and pour the sauce over the top.
5. Serve hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
5. Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- This recipe serves 2-4 people as a side dish.
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 2g
- Sodium: 600mg
Substitutions for ingredients:
- If you can't find Lesser Celandine, you can substitute with other leafy greens such as spinach, kale, or bok choy.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- You can add sliced garlic or chopped scallions to the sauce for extra flavor.
- You can use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- You can add a pinch of red pepper flakes or Sriracha sauce for some heat.
Tips and tricks:
- Be careful not to overcook the Lesser Celandine, as it can become mushy and lose its bright green color.
- You can use a steamer basket or a colander set over a pot of boiling water to steam the greens.
- Make sure to whisk the sauce well to combine all the ingredients.
Storage instructions:
- Store any leftover steamed Lesser Celandine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the steamed Lesser Celandine in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the steamed Lesser Celandine on a platter and drizzle the sauce over the top.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced scallions
Pairings:
- Steamed rice
- Grilled chicken or fish
- Stir-fried vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the Lesser Celandine is too tough or fibrous, try blanching it in boiling water for 30 seconds before steaming.
Food safety advice:
- Make sure to rinse the Lesser Celandine thoroughly to remove any dirt or debris.
- Store any leftover steamed greens in the refrigerator and consume within 3 days.
Food history:
- Lesser Celandine is a wild edible plant that grows in Europe and North America. It has a long history of use in traditional medicine for its anti-inflammatory and diuretic properties.
Flavor profiles:
- The steamed Lesser Celandine has a mild, slightly sweet flavor that pairs well with the savory ginger and soy sauce.
Serving suggestions:
- Serve the steamed Lesser Celandine as a side dish with rice and grilled chicken or fish.
- You can also use it as a filling for dumplings or spring rolls.
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Region: Chinese