Recipe: Bamboo Steamer Steamed Rice With Seafood

Having on of those metal, flower-like steamers, I was a little lost too. But steaming is very simple and the bamboo steamers allow you to cook serveral different types of food at the same time, much more efficiently than in a microwave. All you have to do is place the raw food (vegetables, rice, even meat or seafood) on a piece of parchment paper and set the steamer over a large pot (such as a soup kettle) of boiling water.
Another good thing about these steamers is that you can stack them, one advantage over the metal type. Cover the highest steamer with the lid.
Leftovers can be reheated in the same manner, and the steam keeps the food moist and nutritionally intact.
You can find many Chinese/Japanese recipes here through the kitchen link search, but here is one of my favorites.
Steamed Rice with Seafood
1/2 lb. green-stemmed flat cabbage
1 cup snow peas
1/2 cup sliced carrots
1/4 lb. scallops
1/4 lb. black mushrooms, sliced
1/2 lb. large shrimp
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter or margarine
2 tablespoon Shao-Hsing wine or sherry
2 tablespoons sugar
Wash seafood and vegetables. Cut into small pieces and mix all ingredients together. Blend well and steam until cooked. Serve with steamed rice.