Thai-style steamed vegetables

Name: Thai-style steamed vegetables
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 lemongrass stalk; 4.00 baby corn; 3.00 baby marrows; 8.00 asparagus; 6.00 carrots; 75.00 ml fish sauce; 60.00 ml brown sugar; 2.00 red chilli; 2.00 garlic cloves, sliced

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

1.00	lemongrass — stalk
4.00	baby corn
3.00	baby marrows
8.00	asparagus
6.00	carrots

DIPPING SAUCE

75.00 ml	fish sauce
60.00 ml	brown sugar
2.00	red chilli
2.00	garlic — cloves, sliced

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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.