Steamed Asian vegetables

These steamed Asian vegetables are low in fat and calories but big on flavour, with chilli, ginger and soy.

  • 15 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Steamed Asian vegetables
  • 300 gram gai lan, cut into 5cm lengths
  • 1 medium red capsicum (200g), sliced thickly
  • 1 large carrot (180g), sliced thickly
  • 150 gram snow peas, trimmed
  • 2 tablespoon light soy sauce
  • 1 centimetre piece fresh ginger (5g), grated
  • 1 fresh small red thai chilli, chopped finely
  • 1/2 teaspoon sesame oil


Steamed Asian vegetables
  • 1
    Cook gai lan, capsicum and carrot in large steamer lined with baking paper, over large saucepan of simmering water, 3 minutes. Add snow peas, cook 2 minutes, or until vegetables are tender.
  • 2
    Meanwhile, combine remaining ingredients in screw-top jar. Shake well.

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