The Buttery Touch of Ginger

Steaming is a traditional low-fat method of cooking vegetables, but it’s not always the way to bring out the best flavor; roasting probably wins there. But with a light ginger glaze, you can have the cleaner tastes of steaming with good flavor too. In fact, one taster in The Times Test Kitchen asked, “Is there butter in this sauce?”

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Ginger-Glazed Steamed Carrots and Peas

Active Work Time: 12 minutes * Total Preparation Time: 30 minutes * Vegetarian

6 carrots, peeled

1 (10-ounce) box frozen peas

2 teaspoons cornstarch

1/2 teaspoon sugar

1/2 cup water

2 teaspoons soy sauce

1 tablespoon minced fresh ginger

1 clove garlic, crushed

Nonstick cooking spray

Salt

* Cut each carrot crosswise into thirds. Cut each carrot chunk into 8 thin strips.

* Steam carrots in steamer basket over water until tender, 15 to 20 minutes. Keep warm.

* Steam peas about 5 minutes in steamer. Toss peas and carrots together in bowl and set aside.

* While carrots steam, stir together cornstarch and sugar in small bowl. Stir in water and soy sauce and continue stirring until smooth. Set aside.

* While peas steam, saute ginger and garlic in saucepan lightly sprayed with nonstick cooking spray until tender, stirring constantly, 2 to 3 minutes. Add sugar-soy glaze to ginger and garlic in pan, then heat to simmering over medium heat, stirring constantly, about 1 minute. Increase heat to high, then cook and stir until sauce is thickened and clear, about 30 seconds.

* Pour sauce over hot vegetables and toss. Season to taste with salt.

6 servings. Each serving: 75 calories, 239 mg sodium, 0 cholesterol, 0 fat, 15 grams carbohydrates, 3 grams protein, 1.76 grams fiber.

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“Dragon Fly” plate from Scentiments, Venice Beach.