Steamed Vegetables with Peanut Dip
40 minutes
This easy-to-make party favourite is rich in fibre and bursting with flavour. Add more garlic if you like.
Lynn Lewis
1 person made this
Ingredients
Serves: 8
- 2/3 cup (170 ml) water
- 1/3 cup (100 g) smooth peanut butter
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- 2 spring onions, chopped
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- pinch of chilli powder
- 1 tablespoon freshly squeezed lemon juice
- 6 large carrots, peeled, halved lengthways, cut in 3 x 5 mm sticks or 16 baby carrots with tops, scraped
- 2 large red or yellow capsicums, halved and seeded, sliced 5 mm thick
- 250 g snow peas, trimmed or 250 g green beans, trimmed
- 8 radishes, thinly sliced
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- To make the peanut dip, bring the water to the boil in a small saucepan. Stir in the peanut butter, garlic, ginger, spring onion, sugar, soy sauce and chilli powder. Simmer 2 minutes. Remove from heat. Stir in lemon juice. Set aside to cool slightly or refrigerate until ready to serve.
- In a large saucepan with a steamer basket, bring water to the boil. Fill a bowl with ice water. Steam carrots for 3 minutes, lift out and plunge into ice water to cool. Steam capsicum for 1 minute, lift out and plunge into ice water to cool. Steam snow peas or beans for 2 minutes, lift out and plunge into ice water to cool. Drain vegetables and dry with paper towels.
- Spoon peanut dip into a small bowl and place on a serving platter. Arrange the carrot sticks, capsicum, snow peas or green beans around the bowl. Add the radish as a garnish.
