Reader’s Digest International — August 2017

Healthy Asian Vegetables

400 g carrots, cut into batons

2 cups (375 g) small cauliflower

florets

3 cups (180 g) small broccoli florets

250 g green beans, trimmed

and halved

350 g zucchini, cut into batons

4 baby bok choy, quartered

Dipping Sauce

2 tablespoons sweet soy sauce

1½tablespoons oyster sauce

2 teaspoons Chinese rice wine

1 teaspoon sesame oil

Preparation15 minutes

Cooking5–8 minutes

Serves 4

STEAMING

FOOD

1 Half-fillawokorlargesaucepanwithwater,

cover and bring to a boil. Scatter carrots,

cauliflower, broccoli and beans in a bamboo

or other steamer basket. Set the basket above

the boiling water – the water must not touch

the base of the basket. Cover and steam

2minutes,toppingupwater,ifnecessary.

Meanwhile, combine all the dipping sauce

ingredientsinasmallbowl.

2 Scatter zucchini and bok choy on top of

vegetables. Cover and steam for a further

3½–5 minutes, or until all vegetables are

tender. Carefully remove basket from the pan.

Divide vegetables among serving bowls, and

serve with the dipping sauce.

PER SERVING

498kJ,119kcal,9gprotein,1gfat(<1gsaturatedfat),19g

carbohydrate (17 g sugars) 10 g fibre, 872 mg sodium