Steamed Vegetables in Rice Cooker
Here's an easy, fast way to cook Steamed Vegetables in a Rice Cooker. Sliced Napa cabbage, green beans, slivers of onions, scallions, ginger all laced with sweet Hoisin sauce cooked over the steam and residual heat from steamed rice is a quick, healthy way to make dinner. This was adapted from a recipe by Pam Jorolan of Everybody's Cafe via her Instagram feed @spamjorolan. Serves two.
Servings: 2 people
Equipment
- Electric Rice Cooker
Ingredients
- 1 1/2 cups uncooked jasmine white rice grains, or regular white rice
- 3 cups water, to cook in rice
- 1-2 cups sliced strips of Napa Cabbage, also called Chinese pechay in the Philippines
- 1 cup sliced green beans, cut in 1/2 inch pieces
- 1/4, of a whole onion, sliced
- 1 knob (1-inch piece) fresh ginger, sliced in 1/2-inch strips
- 1/2 of a whole medium-sized red or green bell pepper, sliced about 2 inches length
- 1 stalk scallion, chopped
- 2 Tablespoons Hoisin sauce
- 2 teaspoons s xiao xing rice wine
- 1/4 teaspoon sesame oil from Asian markets or ethnic aisle of major supermarkets sesame oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper powder
- 1 whole salted duck egg, peeled, sliced in half. taken out of shell
Instructions
- Cook rice in the rice cooker: wash uncooked white rice grains with water twice. Drain water. Add water to rice. Press “on” button. Rice automatically cooks in about 8 to 10 minutes for this amount of three cups.
- Separately, in a heat-proof bowl that will fit inside rice cooker, layer the vegetables: sliced Napa cabbage, green beans, red peppers, onion slices, ginger, and scallions. Pour the hoisin sauce, Xiao Xing rice wine, sesame oil, sea salt, black pepper powder. Do not stir the sauces yet.
- Place this bowl of vegetables and seasonings inside the rice cooker over the cooked boiled rice, immediately after the rice has cooked. The residual heat from the steam will cook the vegetables. Cover the rice cooker and let the vegetables cook for 15 to 17 minutes. Tip: If rice cooker has a "Keep Warm" button, press that during this stage. If none, the heat and steam from the cooked rice will cook the vegetables.
- After vegetables have cooked, take out the bowl from the rice cooker. In a bowl, mix the cooked rice and vegetables together. This will be the first time you should stir the sauces so that they mix in together with the rice and ingredients. Serve while still warm.
- If desired, top with sliced salted eggs or steamed Chinese sausages (Chorizong Macau in the Philippines). See past blog post how to cook Chinese sausages.
- Cook’s comments: if you don’t own a rice cooker, steam the vegetables with sauces and seasonings in a steamer over briskly boiling water for about 8 minutes. Cook rice separately as you prefer.
- Ingredient notes: my family always prefers boiled jasmine white rice for all our meals and it is what I use for this recipe and those on this blog. If preferred, other types of rice can be used. Adjust cooking time according to package directions.
- Ingredient substitute: on other days, I use Tamari soy sauce, low sodium instead of hoisin sauce. Tamari sauce is gluten-free (no wheat) and is found in Asian markets, large food stores or online sources.
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