Microwave Vegetable Steaming Chart

         Yield: 1 Servings
Categories: Informational

1 6 ounce acorn squash; 6-8 -min. 8 oz Asparagus spears (2 cups); -5-7 min. 6 oz Broccoli spears (2 cups); -3-4 min. 15 oz Carrots; cut in 1/4" slices -(3 cups), 7-9 min. 5 oz Cauliflower flowerets (2 -cups); 3-4 min. 2 Ears corn on the cob (12 -oz.); 7-8 min. 10 oz Pea pods (4 cups); 4-6 min. 12 oz Peppers; sweet, cut into -strips (4 cups), 5-7 min. 3 c Potatoes; quartered, 7-8 -min. 12 oz Zucchini; 1/4" slices (4 -cups), 4-6 min. Wash, trim and peel fresh vegetables as necessary. Arrange vegetable pieces in a colander/steamer that is made for the microwave. Add 1/2 cup water to the container that will hold the steamer. Cover and vent. Cook on 100% power (high) for time shown or until vegetables are crisp-tender, stirring or rearranging once. Typed by Lynn Thomas dcqp82a. Source: Tupperware. Recipe by: Tupperware