Steamed vegetables with peanut dip

This healthy snack combines the natural flavours of lightly steamed crisp vegetables with a deliciously tasty peanut sauce. It is a great way of using leftover vegetables and can be adapted to include any fresh produce that is in season.

Steamed vegetables with peanut dip
Low Fat No Fat Asian Cooking
Steamed vegetables with peanut dip


16 baby carrots with tops, peeled
2 large red or yellow capsicums (bell peppers), halved, seeded and sliced
250 g (8 oz) snow peas (mangetout) or green beans, trimmed
8 radishes, thinly sliced

⅓ cup (100 g) salt-reduced smooth peanut butter
1 clove garlic, crushed
2 teaspoons grated fresh ginger
2 spring onions (scallions), chopped
2 tablespoons soft brown sugar
2 tablespoons soy sauce
1 pinch chilli powder
1 tablespoon fresh lemon juice


  1. To make the peanut dip, put ⅔ cup (150 ml) water in a small saucepan and bring to the boil.
  2. Reduce the heat to medium-low and stir in the peanut butter, garlic, ginger, spring onions, sugar, soy sauce and chilli powder.
  3. Simmer for 2 minutes, then remove from heat and stir in the lemon juice.
  4. Refrigerate until ready to serve.
  5. Fill a large saucepan with water and bring to the boil.
  6. Put the carrots into a steamer basket and cook for 3 minutes, then lift out and plunge immediately into a bowl of iced water to refresh.
  7. Steam the capsicums for 1 minute, then refresh immediately in a bowl of iced water.
  8. Steam the snow peas for 2 minutes, then refresh immediately in a bowl of iced water.
  9. rain all of the vegetables and dry with paper towels.
  10. Arrange the carrot sticks, capsicums and snow peas in a serving bowl and garnish with the sliced radish.
  11. Serve with the peanut dip passed separately.

Each serving provides 504 kJ, 120 kcal, 6 g protein, 7 g fat (1 g saturated fat), 10 g carbohydrate (8 g sugars), 4 g fibre, 428 mg sodium.

Serves 8
Preparation: 20 minutes
Cooking: 10 minutes

Low Fat No Fat Asian Cooking

Low Fat No Fat Asian Cooking

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