Steamed Vegetables with Chiang Mai Spicy Dip

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

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

Asia
Thailand
Side dish
South East Asia
Vegan

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.