Thai Steamed Green Garden with Coconut-Peanut Sauce
Offering an attractive presentation of steamed fresh veggies, this is a nice change of pace from stir-fries. It’s a fresh-tasting meal that gets its personality from a luscious sauce.
When good fresh green beans are not in season, use frozen organic whole baby green beans.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Prepare the sauce according to the recipe. Leave it at room temperature or heat until just warm if desired; set aside until needed.
Step 2
In a wide skillet or stir-fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.
Step 3
If using the lemongrass, bruise each section by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes.
Step 4
Add the zucchini, bell pepper, scallions, and tofu. Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes. Season lightly with salt.
Step 5
Serve at once with or over hot cooked rice. Pass the sauce in a spouted cup so everyone can use as much as they like.
menu suggestions
Step 6
This one-dish meal can be finished without much further ado. When I’m in a rush, I like this with rice-stick noodles; with a little more time to spare, it’s delicious with brown basmati or forbidden black rice (a medium-size, nutty variety that’s actually more purple than black). Either way, complete the meal with a platter of yellow cherry or grape tomatoes, chunks of mango and/or canned or fresh pineapple, and baby corn.
nutrition information
Step 7
Calories: 440
Step 8
Total Fat: 23g
Step 9
Protein: 25g
Step 10
Carbohydrates: 35g
Step 11
Fiber: 23g
Step 12
Sodium: 880mg
