(at time of publication)
- For the spicy peanut sauce
- ½ teaspoon oil
- 1 tablespoon chopped onion
- 1 clove garlic, crushed
- ¼ teaspoon grated fresh ginger
- 2 tablespoons crunchy peanut butter
- 1 teaspoon soy sauce
- 1 small pinch ground chilli
- 1 squeeze lemon juice
- ¼ cup trim milk
- For the vegetables
- 1 egg, hard boiled
- 1 medium potato, scrubbed and cubed
- 1 carrot, peeled and cut in quarters lengthwise
- ½ cup broccoli florets
- cauliflower or other seasonal veges (I usually use 2 cups of veges in total)
- snow peas or a few beans if you have them
1 Steam the veges till tender (the egg can hard-boil in the saucepan of water that you set the steamer on top of).
2 While the veges are cooking, prepare the sauce. Heat the oil in a small pan or saucepan. Cook the onion and garlic until tender then mix in the ginger. Add the peanut butter, soy sauce, chilli and lemon juice and mix well, then gradually stir in the milk.
3 Simmer the sauce until thickened. If it becomes too thick, simply add a dash more milk. When the veg are cooked, pile them onto a warm plate. Slice the egg into quarters and use the spicy peanut sauce for dipping.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4.2g
Dietary fibre 10g
This peanut sauce is addictive! It goes brilliantly with grilled or barbecued meats and will add a bit of interest to last night’s cold leftovers if there’s nothing much else on offer.
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