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Steamed Vegetables

Dorothy Black TeaChef Level 3

Your favorite vegetables lightly steamed in Wuyi oolong tea. For an entree, serve over cous cous.

3 h 25 m 2


  • Vegetables of your choice, sliced or julienned. Suggestion: carrots, celery root, daikon radish, bell peppers, zucchini, napa cabbage, mushrooms
  • 3 tbsp. Wuyi oolong tea
  • 3 c. water
  • soy sauce (optional)


Brew the tea in the water. Steep 5 min. and strain to remove tea leaves.

Toss cut vegetables with 1/4 c. tea and let sit for 3 hours.

Place vegetables into heatproof bowl on rack in the wok.

Heat remaining tea in the steamer part of the wok. Cover and steam vegetables until barely tender. Serve drizzled with soy sauce if desired

Prep time: 20 min. Soak time: 3 hours Cook time: 5 min.

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