Reader’s Digest International — August 2017

(singke) #1

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
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