Market Vegetables with Dipping Sauces
Create by Art Smith
Art Smith redeems steamed vegetables—the dish that gave an entire cooking method a bad name—with his market vegetables accompanied by peanut, sweet-and-sour, and curry yogurt dipping sauces.
Servings: Makes 4 servings
  • Assorted colorful seasonal vegetables , sliced in a range of sizes
  • 1/4 teaspoons sea salt or juice of 1/2 lemon
  • 2 tablespoons chopped peanuts or peanut butter
  • 1 teaspoon minced scallions
  • 1 teaspoon finely chopped chili pepper
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons tomato paste
  • 1/4 cup hoisin sauce
  • 1 teaspoon sugar
  • 1/3 cup water
  • 1 teaspoon vegetable oil
  • 1 teaspoon finely chopped chili pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons grated carrot
  • 1/4 cup fish sauce
  • 8 tablespoons lemon or lime juice
  • 3 tablespoons sugar
  • 1 cup plain nonfat yogurt
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
To prepare vegetables: In a large pot with a steaming basket insert, bring 2 cups of water to a boil. Add salt or lemon juice to enhance flavor. Place vegetables in steaming basket and cover. Cook 3 to 5 minutes; remove steamer from pot.

To make sauces: In 3 small bowls, mix each set of ingredients together and stir. Sauces can be prepared and refrigerated up to one day in advance; serve alongside steamed vegetables.


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