Rainbow Veggies with Burmese Dipping Sauce
By OcadoLife
Published on 21 March 2022
A 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.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.