Ingredients
- 400 g (14 oz) carrots, cut into batons
- 3 cups (375 g) small cauliflower florets
- 3 cups (180 g) small broccoli florets
- 250 g (8 oz) green beans, trimmed and halved
- 350 g (12 oz) zucchini (courgette), cut into batons
- 4 baby bok choy, quartered
- 2 tablespoons kecap manis (sweet soy sauce)
- 1½ tablespoons oyster sauce
- 2 teaspoons shaoxing rice wine
- 1 teaspoon sesame oil
Preparation
- To make the sweet soy dipping sauce, combine all of the ingredients in a bowl and stir well to combine.
- Set aside.
- Half–fill a wok with water, cover, and bring to a boil.
- Scatter the carrots, cauliflower, broccoli and beans in the first steamer basket.
- Cover and place the steamer over the boiling water and cook for 2 minutes.
- Scatter the zucchini and bok choy in the second steamer basket, place on top of the first steamer and cook for a further 2–3 minutes, or until all of the vegetables are just cooked.
- Alternatively, if only one steamer basket is available, scatter the zucchini and bok choy over the top of vegetables already cooking and steam until just tender.
- Using a tea towel (dish towel), carefully remove the steamer baskets and divide the vegetables among serving bowls.
- You can either serve the sweet soy dipping sauce on the side or drizzle over the vegetables and serve immediately.