Steamed vegetables with peanut dip

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

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    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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