Name: Steamed Vegetables with Chiang Mai Spicy Dip
Yield: Serves Four
Cuisine: Thai
Ingredients: 1 fresh green chilli, seeded; 4 garlic cloves, peeled; salt; 4 shallots, peeled; 2 tomatoes, halved; 5 pea aubergines (eggplant); 30 ml/2 tbsp soy sauce; 30 ml/2 tbsp lemon juice; 130 g/4½ oz mangetouts (snow peas) or sugar snap peas; 2.5 ml/½ tsp salt; 5 ml/1 tsp granulated sugar; 8 baby corn cobs; 1 head broccoli, divided into florets; 130 g/4½ oz 1 cup green beans, trimmed; 130 g/4½ oz asparagus, trimmed; ½ head cauliflower, divided into florets

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

In Thailand, steamed vegetables are often partnered with raw ones to create the contrasting textures that are such a feature of the national cuisine. By happy coincidence, it is an extremely healthy way to serve them.

Ingredients

1 head broccoli, divided into florets
130 g/4½ oz 1

Method

Place the broccoli, green beans, asparagus and cauliflower in a steamer and steam over boiling water for about 4 minutes, until just tender but still with a “bite”. Transfer them to a bowl and add the corn cobs and mangetouts or sugar snap peas. Season to taste with a little salt. Toss to mix, then set aside.

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Steamed Vegetables with Chiang Mai Spicy Dip

Ingredients

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