Steamed Chinese feast

All the elements that make up this Chinese feast have been steam cooked in the Miele Steam Oven for professional results. The choy sum greens are vibrant and tender whilst the tofu is soft and silky thanks to the precise temperatures and even bursts of steam from inside the oven cavity

INGREDIENTS

Serves 4

For the steamed aubergine

2 small aubergines, cut into thin strips

2 tbsp Chinese black vinegar

2 garlic cloves, very finely chopped

Small thumb ginger, peeled and chopped

2 tbsp vegetable oil

Small bunch of spring onions, very finely chopped

For the silken tofu

1 small block Silken tofu

3 tbsp vegetable oil

2 banana shallots, very finely sliced

Small bunch of coriander, leaves picked

For the choy sum

200g choy sum, chopped

1 tbsp soy sauce

1 tsp sesame oil

1 red chili, deseeded and chopped

Food tip: If black vinegar is unavailable, Balsamic vinegar will work quite well on this recipe

Appliance tip: Whole meals can be cooked at same time in the steam oven thanks to the menu cooking function

  1. Place the aubergines on a perforated steam container and cook in the Miele Steam Oven on 100°c for 10 minutes. When ready, transfer into a serving bowl and add the vinegar, garlic and ginger. Heat the oil up in a small saucepan and pour over the aubergines. Garnish with some spring onions.

  2. For the tofu, place the block on a solid container and cook on 100°c for 6 minutes. In the meantime, heat the oil in a frying pan over a medium heat and cook the shallots until golden and crispy. Transfer the tofu into a serving platter and garnish with crispy shallots and coriander leaves.

  3. For the choy sum, place on a perforated steam container and steam on 90°C for 2 minutes. Transfer into a serving platter and pour over the soy, sesame and chili. Serve.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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