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
Ingredients
Peanut sauce:
- 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
Sweet-and-sour sauce:
- 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
Curry yogurt sauce:
- 1 cup plain nonfat yogurt
- 1 teaspoon salt
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
Directions
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.
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.