Steamed Asian Sesame Veggies

Steamed Asian Sesame Veggies

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*~Lissa~* 94

"This easy side dish is a flavorful blend of tender-crisp vegetables, perfect for serving alongside teriyaki chicken and steamed rice."
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30 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water to a simmer in a skillet over medium heat; add broccoli, water chestnuts, carrots, celery, snow peas, and ginger. Simmer until vegetables are just tender, 6 to 8 minutes. Drain any remaining water.
  2. Mix garlic into vegetable mixture; cook and stir until fragrant, about 3 minutes. Season with soy sauce and sesame oil, cooking until liquid has evaporated, about 5 minutes. Stir in toasted sesame seeds.
  3. Sprinkle black sesame seeds over vegetables before serving.


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Definitely enjoyable, could easily be adapted to use other veggies. The veggies really aren't steamed, but this is still a good dish.

This was very good. I used vegetable broth instead water and 1/2 cup each of green peppers, red peppers and mushrooms instead of the broccoli. Also added a small amount of red onion and a sha...

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