This recipe is from my award-winning book: Let’s Eat Right! For Families. Serve with individual Asian bowls of steamed rice.

Serves 6

1 cup bean shoots
100g French beans
2 cups broccoli florets
1 cup carrot rings
1 cup diced cabbage
1 medium green pepper
100g snow peas
2 medium onions, cut into 8 wedges
3 tomatoes, cut into wedges
1 medium sized cucumber, peeled and diced
3 hard-boiled eggs, cut into quarters

Peanut sauce
1 tablespoon oil
1 small onion, grated
1 clove crushed garlic
½ - 1 teaspoon ground chilli
1 cup crunchy light peanut butter
1½ tablespoons sweet soy sauce
2 tablespoons lemon juice
1 cup water

• Arrange the beans, broccoli, carrot and green pepper around the outer edge of a large shallow microwave dish.  Add 1 tablespoon of water, cover with plastic wrap and microwave on high for 1-2 minutes, until vegetables are tender but crisp and bright.
• Remove from microwave and immediately refresh under cold water.
• Arrange the bean shoots, cabbage and snow peas in the same way and microwave on high for 30 seconds – 1 minute.  Refresh.
• Arrange all ingredients on a platter and top with peanut sauce.
• To make the peanut sauce heat the oil in a fry pan and sauté the onion, garlic and ground chilli.  Add the peanut butter and stir well, then the soy sauce, lemon juice and water.  Bring to the boil, stirring constantly.  Reduce heat and simmer for 1 minute.

Suggestions:

• Add chicken or lean beef satay sticks for added protein.
• Go easy on the peanut sauce for family members who need to cut kilojoules.