Crisp, healthy and delicately flavoured, these lightly steamed vegetables can be enjoyed hot or cold.
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150 g (5½ oz) broccoli
150 g (5½ oz) small pak choi, or other Chinese leaves
50 g (1¾ oz) spring onions
100 g (3½ oz) sugar snaps or mangetout, topped and tailed
1 small clove garlic, crushed
1 teaspoon finely grated ginger
1 teaspoon soft dark brown sugar
1 tablespoon Thai fish sauce
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Method Prep:20min › Cook:4min › Ready in:24min
Fill a steamer with water to just below the basket. Bring the water to the boil.
Cut the broccoli into small florets, trimming the stalks to about 1 cm (½ in). Peel the remaining stalk and cut it into1 cm (½ in) diagonal slices. Split the pak choi lengthways. Trim the spring onions and cut them into thin diagonal slices.
Put all the vegetables into a bowl, add the garlic and ginger and toss well. Transfer them to the steamer basket, cover and steam for 3-4 minutes until the vegetables are tender but still slightly crunchy.
Add the sugar to the fish sauce, stirring until it dissolves. Arrange the vegetables in a serving dish, pour the dressing over them and serve hot. Alternatively, leave them to cool, then chill until about 10 minutes before serving.