Thai Steamed Green Garden with Coconut-Peanut Sauce

Name: Thai Steamed Green Garden with Coconut-Peanut Sauce
Yield: 4 to 6 servings
Ingredients: 1 recipe Coconut-Peanut Sauce or Salad Dressing (page 215); 2 large broccoli crowns, cut into bite-size florets; 8 ounces slender green beans (see Note), cut in half; 2 stalks lemongrass, cut in half, optional; 1 medium zucchini, halved lengthwise and sliced; 1 red or orange bell pepper, cut into narrow strips; 2 scallions, cut into 1-inch lengths; Two 8-ounce packages White Wave Thai-flavored baked tofu, cut into narrow strips; Salt to taste; Hot cooked rice

January 24, 2012

Offering an attractive presentation of steamed fresh veggies, this is a nice change of pace from stir-fries. It’s a fresh-tasting meal that gets its personality from a luscious sauce.

Cooks' Note

When good fresh green beans are not in season, use frozen organic whole baby green beans.

Recipe notes

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