Rainbow Veggies with Burmese Dipping Sauce
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: 15 min
Source: ocado.com
Ingredients
- of purple sprouting broccoli
- of green beans, trimmed
- of asparagus
- of radishes, trimmed
- of carrots, cut into batons
- red peppers, sliced
- of light soy sauce
- lime, juiced
- of caster sugar
- garlic clove, crushed or grated
- red chilli, thinly sliced