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Rainbow Veggies with Burmese Dipping Sauce

Rainbow Veggies with Burmese Dipping Sauce

By OcadoLifePublished on 21 March 2022A platter of these Rainbow Veggies with Burmese Dipping Sauce is a feast for the eyes. Created by Burmese supper club hosts Emily and Amy Chung, aka The Rangoon Sisters, the sweet-sour-spicy sauce makes fresh, vibrant veggies sing, and you can switch up the dish (known as thit thee a myo myo) to use your favourite veg – from baby corn and cauliflower to sugar snap peas or cucumber, anything goes. Try the dipping sauce tossed with grilled courgettes and aubergine too.
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Time and servings

15 minsTotal time
10 minsPrep time
5 minsCooking time

Ingredients

  • 100 g of purple sprouting broccoli
  • 100 g of green beans, trimmed
  • 100 g of asparagus
  • 100 g of radishes, trimmed
  • 100 g of carrots, cut into batons
  • 2 red peppers, sliced
  • 2 tbsp of light soy sauce
  • 0.5 lime, juiced
  • 1.5 tsp of caster sugar
  • 1 garlic clove, crushed or grated
  • 0.5 red chilli, thinly sliced

Method

  • Step 1

    Blanch the broccoli, green beans and asparagus in boiling water for 3-5 mins, then drain. Refresh under cold running water, drain again, then arrange on a serving platter with the rest of the veg.

  • Step 2

    For the sauce, combine everything together in a small bowl and mix until the sugar is fully dissolved. Place the bowl in the middle of the platter of vegetables and serve.