Boiled Vegetables with Chinese Yam
Tired of thin, unsatisfying boiled diet greens that leave you craving snacks barely an hour later? This boiled vegetable bowl with Chinese yam is the nourishing
Ingredients
- 100 g Chinese cabbage
- 100 g winter melon
- 8 g dried kelp knots (rehydrates to approximately 100g)
- 200 g broccoli
- 200 g Chinese yam
- Small amount of olive oil
- Pinch of fine sea salt
- Ground black pepper, to taste
Instructions
- Prep all base ingredients. Scrub Chinese yam thoroughly and cut into short, even segments. Place in a steamer basket over boiling water, and steam on high heat for 20 minutes until fork-tender. Steaming yam separately preserves its firm, creamy texture and prevents it from dissolving into the vegetable broth
- While the yam steams, prep the remaining vegetables: Wash Chinese cabbage and cut into thick sections. Peel winter melon and cut into small, uniform cubes. Soak dried kelp knots in fresh water until fully rehydrated, then rinse to remove any grit. Cut broccoli into small florets and wash well
- Bring a pot of water to a rolling boil. Add Chinese cabbage, winter melon and rehydrated kelp knots. Let the water return to a full boil, then reduce heat to low and simmer for 8 minutes
- Add broccoli florets, a tiny drizzle of olive oil and a light pinch of salt. Turn heat back to high and cook for exactly 2 more minutes. This short cook time keeps broccoli bright green, crisp-tender, and nutrient-dense
- Transfer all boiled vegetables to a serving bowl. Top with steamed yam pieces, season with freshly ground black pepper to taste, and serve warm
Notes
- Yam texture hack: Always steam yam separately instead of boiling it in the soup. Direct boiling makes yam break apart, turn the broth starchy and cloudy, and lose its signature creamy bite.
- Small oil, big benefit: A tiny amount of olive oil helps broccoli release its fat-soluble vitamins and adds subtle richness without adding meaningful calories.
- Flexible veggie swaps: Swap Chinese cabbage for bok choy or spinach, or add wood ear mushrooms for extra chewy texture and fiber with almost no extra calories.
- Meal prep friendly: Steam yam ahead of time and store in the fridge. Boil fresh vegetables right before serving for the best texture and maximum nutrient retention.