* 400g green vegetables, such as tender stem broccoli, pak choy, sugar snap peas * 1 shallot, * 2 cloves of garlic * olive oil * 1 tsp low-salt soy sauce, for dressing * 1 teaspoon sesame oil, for dressing *1 teaspoon runny honey, for dressing * juice of 1 lime, for dressing * 1 pinch of freshly ground black pepper, for dressing
1. Start by prepping the vegetables: trim the broccoli, quarter the pak choi lengthways and halve the sugar snap peas. Add the vegetables to a steamer and cook for around 5 minutes, or until slightly softened but still full of life.
2. Meanwhile, peel and very finely slice the shallots and garlic and fry them in a splash of olive oil on a high heat for about 5 minutes, or until crispy. Tip them onto a plate lined with kitchen paper to drain.
3. Quickly mix the dressing ingredients together. Return the empty shallot pan to the heat and add the dressing, steamed vegetables and a splash of water from the steamer to loosen it all up. When the veggies are coated and shiny, transfer them to a serving platter, sprinkle over the crispy shallots and garlic and serve straight away.
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