Source: dLife

Fresh sole fillets seasoned with an Asian sauce and sided with vegetables.

Servings

2 scallions , cut diagonally into 1-inch pieces
2 medium carrots , peeled and julienned
1 cup chopped bok choy , finely
1 cup snow peas , trimmed
0.5 tbsp fresh ginger root , 4 thin slices, julienned
1.5 lb sole fillet
3 tbsp low sodium soy sauce
1 tbsp sesame oil
2 tbsp cooking sherry

1 Prepare all the vegetables as directed.
2 Place the sole fillets and vegetables on a large heat-proof plate.
3 In a small bowl mix together the soy sauce, sesame oil, and sherry. Lightly sprinkle the sauce over the fish and vegetables.
4 Put a steamer rack inside a large wok or saucepan. On the bottom of the wok or pan pour 3 inches of water (if necessary add more water).
5 Take the plate of fish and vegetables and put it on the steamer rack.
6 Cover the wok or pot and let steam for 5-8 minutes.
7 Ready to serve.