Steamed Vegetable Combo

Developed February, 2020, the method quickly produces a side dish in a savory Asian-style sauce. Vegan or not.

8 oz assorted tender raw vegetables, cut into serving size pieces
1 t soy sauce
1 t roasted sesame oil
1/4 t fish sauce (omit for vegan)
1 t chicken or vegetable stock concentrate 
4 T water
1 t corn or tapioca starch

Pile the vegetables into a shallow bowl. For example, bok choy, spinach; bean sprouts, green onions, shallots, snow peas, sweet peppers, sweet onions, summer squash, enoki mushrooms, and the like work well. Drizzle on the seasonings and sprinkle on the starch. Place into an "improvised steamer". After four minutes of active steaming, cautiously lift the lid and, with tongs, toss the vegetables to coat with sauce. Cover and steam another four minutes. Remove from steamer, toss again, and serve. Serves two.