Steamed vegetables with peanut dip

Steamed vegetables with peanut dip


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About this recipe: This easy-to-make party favourite is rich in fibre and bursting with flavour.

Lynn Lewis

Serves: 8 

  • 160 ml water
  • 100 g smooth peanut butter
  • 1 clove garlic, minced
  • 2 teaspoons grated ginger
  • 2 spring onions, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soya 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 French beans, trimmed
  • 8 radishes, thinly sliced

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. 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, soya 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.
  2. 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.
  3. 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.

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