Steamed Veggie w Sesame Sauce
The BEST Asian Low-Carb/Keto Sesame Sauce recipe for dipping steamed vegetables. The sauce is so addicting and delicious! Net Carb / Serving 5g - 10g. Step by step directions with pictures makes this recipe so quick and easy.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 4-6 Spears Asparagus
- 2-3 Florets Broccoli
- 4 Inch Burdock Root Gobo
- 1 Whole Baby Bok Choy
- 4 Whole Cherry Tomatoes
- 1/2 Bunch Spinach
- 3 tbsp Toasted Sesame Seed
- 1 Cloves Garlic
- 1 tbsp Miso
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Japanese Sake
- 2 tsp Rice Vinegar can sub with distilled white vinegar
- 1/8 tsp Salt
- 1 tbsp Swerve/Monkfruit
Gather all the ingredients.
Bring Japanese sake to a boil, then remove from heat and side aside.
Use a Mortar and Pestle to grind down the Toasted Sesame Seeds until flour like texture is achieved.
Grind down garlic or use a garlic press and set aside.
In small mixing bowl, combine ground sesame seeds, ground garlic, Miso, Sesame Oil, Soy Sauce, Rice Vinegar, heated Japanese sake, Swerve/Monkfruit and a pinch of salt. Transfer to serving bowl.
Prepare all vegetables to your liking.
In a fry pan, add enough water to fill ~1/2 inch from the bottom. Add cooking rack inside the fry pan (if you don't have a cooking rack, you can improvise with a ceramic bowl and wire mesh/aluminum foil). Cover and bring the water to a boil.
Once water is steaming, cook vegetables as follows: root vegetable 9 minutes, hard green vegetables 6 minutes, soft leafy vegetables 3 minutes
Plate all veggies and serve with side dipping sauce.