This Thai-style presentation of steamed fresh green vegetables offers a nice change of pace from the usual stir-fries. What makes this dish great is a rich and delectable peanut sauce. Served over hot cooked rice, just add a platter of cherry tomatoes and carrot sticks to complete the meal. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 1 recipe Coconut-Peanut Sauce or Salad Dressing
- 2 large broccoli crowns, cut into bite-sized florets
- 8 ounces slender fresh green beans (see Note), trimmed and cut in half
- 2 stalks lemongrass, cut in half, optional
- 1 medium zucchini, halved lengthwise and sliced about 1/4 inch thick
- 1 red or orange bell pepper, cut into narrow strips
- 1 to 2 small fresh hot chile peppers, seeded and finely chopped, optional
- 2 scallions, cut into 1-inch lengths
- 8-ounce package baked tofu, any flavor, cut into short narrow strips
- Salt to taste
- Hot cooked rice
Prepare the sauce according to the recipe. Leave it at room temperature or heat until just warm if desired, and set aside until needed.
In a wide skillet or steep-sided stir-fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.
If using, bruise each section of lemongrass by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and green beans are just beginning to turn bright green, about 5 to 7 minutes.
Add the zucchini, bell pepper, optional chile peppers, scallion, 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.
Serve at once alongside or over hot cooked rice. Pass the sauce around in a spouted cup so everyone can pour some over their vegetables and rice.
Note: When good fresh green beans aren’t in season, use frozen organic whole baby green beans.