Asian Sides and Salads Recipes - Steamed Vegetables with Chili Dip Recipe

  
 

Sides and Salads Recipes - Steamed Vegetables with Chili Dip Recipe

Ingredients

  • 1 head broccoli, divided into florets

  • 130g/4 1/2oz/scant 1 cup green beans, trimmed

  • 130g/4 1/2oz asparagus, trimmed

  • 1/2 head cauliflower, divided into florets

  • 8 baby corn cobs

  • 130g/4 1/2oz/1 cup mangetouts (snow peas) or sugar snap peas

  • salt

For the dip:

  • 1 fresh green chili, seeded

  • 4 garlic cloves, peeled

  • 4 shallots, peeled

  • 2 tomatoes, halved

  • 5 pea aubergines (eggplants)

  • 30ml/2 tbsp lemon juice

  • 30ml/2 tbsp soy sauce

  • 2.5ml/1/2 tsp salt

  • 5ml/1 tsp sugar

Serves 4

Method:

  1. Place the broccoli, green beans, asparagus and cauliflower in a bamboo steamer and steam over boiling water in a wok for about 4 minutes, until just tender but still with a "bite".

  2. Transfer to a bowl and add the corn cobs and mangetouts or sugar snap peas. Season to taste with a little salt. Toss to mix.

  3. Make the dip. Preheat the grill (broiler). Wrap the chili, garlic cloves, shallots, tomatoes and aubergines in a foil package. Grill (broil) for 10 minutes, until the vegetables have softened, turning the package over once or twice.

  4. Unwrap the foil and tip its contents into a mortar or food processor. Add the lemon juice, soy sauce, salt and sugar. Pound with a pestle or process to a fairly liquid paste.

  5. Scrape the dip into a serving bowl or four individual bowls. Serve, surrounded by the steamed and raw vegetables.

Note: An inexpensive bamboo steamer is a great wok accessory, making it possible to cook vegetables quickly and easily so that they retain maximum nutrients and keep their color. Mix in fresh vegetables, add a spicy dip and you have a healthy and tasty dish.