Ingredients

1/3 pound green beans
1 large head of broccoli
6 to 8 baby red potatoes
1 cucumber
2 carrots
an 8 ounce can of baby corn
4 hard boiled eggs
1/2 cup chunky peanut butter
1/2 to 3/4 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
sesame oil

Cooking Instructions

Bring a few cups of water to a boil in a large pot and place a steamer basket or fitted steamer attachment over it. Trim the green beans and broccoli into bite-sized pieces. Steam the green beans and broccoli for a few minutes only (until the vegetables are just tender but keep their nice, bright green color.) Place the vegetables in a bowl of ice water to stop further cooking. Drain and set aside. Cut the potatoes into bite-sized pieces (halves or quarters depending on their size) and steam until they are tender (about 10 minutes.) Set the potatoes aside to cool. The other vegetables in this dish will be left uncooked. Cut the cucumber in half lengthwise and scoop out the seeds. Cut each half into long "matchstick" style pieces. Peel the carrots and cut the same as for the cucumber. Drain the baby corn and peel and quarter the hard boiled eggs. At this point, you can arrange the steamed and raw vegetables, and the hard boiled eggs nicely on a large platter and keep cool in the refrigerator until ready to serve.

Combine the peanut butter, 1/2 cup of the pineapple juice, soy sauce, paprika, cayenne pepper, garlic powder, and several drops of sesame oil in a mixing bowl. Blend thoroughly with a whisk. Slowly add more pineapple juice (up to 1/4 cup more) until you achieve a nice and creamy consistency. Taste and add more spices if you like it really spicy. Serve the sauce in an attractive bowl alongside the vegetable platter.

Makes 8 to 10 servings

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recipe courtesy of elliemay.com