Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A colourful platter of lightly cooked vegetables, crisp cucumber and boiled eggs under a rich, spicy peanut sauce.
Side dish. Good with chicken satay, grilled prawns or crispy tofu. Find a main
Equipment: Saucepan, small bowl
Measures and names
Ingredients
- 2 eggs
- 150 g green beans, trimmed
- 150 g white cabbage, shredded
- 100 g beansprouts
- ½ cucumber, sliced
- 4 tbsp smooth peanut butter (no added sugar)
- 1 garlic clove, crushed
- 1 tsp sambal oelek or chilli flakes (red pepper flakes)
- 1 tbsp soy sauce or tamari
- ½ lime, juiced
- 4-6 tbsp hot water
Method
- Boil the eggs for 8 minutes, then cool in cold water, peel and halve.
- Meanwhile, blanch the green beans in boiling salted water for 3 minutes, adding the cabbage and beansprouts for the last minute. Drain and cool under cold water.
- Whisk the peanut butter, garlic, sambal, soy sauce or tamari and lime juice, then whisk in enough hot water to make a thick, pourable sauce.
- Arrange the vegetables, cucumber and eggs on a platter and spoon over the peanut sauce to serve.
Swaps and tips
Use a peanut butter with no added sugar, and tamari to keep it gluten-free. The sauce keeps for 3 days in the fridge; loosen with a splash of hot water before using.
Easy variations
- Swap the eggs for cubes of fried tofu to make it vegan
- Add blanched spinach or Chinese leaf
- Use crunchy peanut butter for more texture
- Add a few slices of fresh red chilli on top
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 9 g | 8 g | 4 g | 14 g | 190 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
