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Mixed vegetables with dipping sauces (Andrew Grinton For The Globe and Mail)
Mixed vegetables with dipping sauces (Andrew Grinton For The Globe and Mail)

Mixed vegetables with dipping sauces Add to ...

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  • Preparation time: 5 minutes
  • Ready time: 15 minutes
  • Servings: 4 to 6

Ingredients

1 cup leafy greens such as broccoli rabe, bok choy or watercress

½ cup okra

1 cup cauliflower florets

½ cup carrot sticks

½ cup bean sprouts

½ cup zucchini or cucumber, cut in rounds or sticks

1 tbsp dried shrimp powder

1 small red chili

3 cloves garlic, peeled

½ lime, squeezed for juice

Water for thinning sauces

2 small red chilis, finely chopped

1 cup rice-wine vinegar

2 tsp sugar

½ cup water

Method

Blanch leafy greens in a medium-sized saucepan of boiling, salted water for 40 to 60 seconds. Remove with a slotted spoon and pat dry. Plunge okra into boiling water for 1 to 2 minutes. Remove. Blanch cauliflower florets for about 3 to 5 minutes until just tender. Remove and drain well. Arrange on a platter with raw carrot sticks, bean sprouts and zucchini or cucumber.

To make a briny, spicy dipping sauce, combine shrimp powder, red chili, garlic and lime juice in an electric chopper. Whiz until thoroughly puréed. Add water until desired consistency has been reached.

To make a sweet-and-sour chili sauce, combine remaining chilis, vinegar and sugar. Mix in water to taste.

Serve sauces with vegetables.

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