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Mixed vegetables with dipping sauces

Andrew Grinton/The Globe and Mail

Servings: 4 to 6

Ready time: 15 minutes


1 cup leafy greens such as broccoli rabe, bok choy or watercress

½ cup okra

1 cup cauliflower florets

½ cup carrot sticks

½ cup bean sprouts

½ cup zucchini or cucumber, cut in rounds or sticks

1 tbsp dried shrimp powder

1 small red chili

3 cloves garlic, peeled

½ lime, squeezed for juice

Water for thinning sauces

2 small red chilis, finely chopped

1 cup rice-wine vinegar

2 tsp sugar

½ cup water


Blanch leafy greens in a medium-sized saucepan of boiling, salted water for 40 to 60 seconds. Remove with a slotted spoon and pat dry. Plunge okra into boiling water for 1 to 2 minutes. Remove. Blanch cauliflower florets for about 3 to 5 minutes until just tender. Remove and drain well. Arrange on a platter with raw carrot sticks, bean sprouts and zucchini or cucumber.

To make a briny, spicy dipping sauce, combine shrimp powder, red chili, garlic and lime juice in an electric chopper. Whiz until thoroughly puréed. Add water until desired consistency has been reached.

To make a sweet-and-sour chili sauce, combine remaining chilis, vinegar and sugar. Mix in water to taste.

Serve sauces with vegetables.

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