Steamed Vegetables with Chiang Mai Spicy Dip from Thai Food and Cooking by Judy Bastyra and Becky Jo
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 health...
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Ingredients
- 130 g/4½ oz asparagus, trimmed
- ½ head cauliflower, divided into florets
- 1 head broccoli, divided into florets
- 130 g/4½ oz 1 cup green beans, trimmed
- 30 ml/2 tbsp lemon juice
- 5 pea aubergines (eggplant)
- 2 tomatoes, halved
- 5 ml/1 tsp granulated sugar
- 2 1/2 ml/½ tsp salt
- 30 ml/2 tbsp soy sauce
- 130 g/4½ oz mangetouts (snow peas) or sugar snap peas
- 8 baby corn cobs
- 4 shallots, peeled
- 4 garlic cloves, peeled
- 1 fresh green chilli, seeded
- salt
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