Thai-style steamed vegetables

Recipe from: 1/1/1999 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 1
    stalk lemon grass
  • 4
    ears baby corn
  • 3
    baby marrows
  • 8
    small asparagus spears
  • 6
    small carrots, peeled chives
  • DIPPING SAUCE
  • 75
    ml
    fish sauce
  • 60
    ml
    brown sugar
  • 2
    hot red chillies, sliced (and seeded, if you wish)
  • 2
    cloves garlic, sliced
 

Method

 
Cut lemon grass, corn, baby marrows and carrots into medium-sized strips.
Gather vegetables, including asparagus, into bundles and secure with a chive.
String will do just as well if you can't master the art of chive tying.
Place in a steamer and cook until al dente.
DIPPING SAUCE:
Mix all ingredients and serve steamed vegetables at room temperature with sauce.
 

Read more on: steam
 

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