Ingredients

Produce

• 1 red bell pepper

• 1 pound asparagus, peeled

• 1 yellow squash

• 2 cups snap peas

• 4 baby bok choy

• 2 Japanese or Thai eggplants

• 3 Thai chilies

• 1 2-inch piece ginger

• 3 or 4 slices lime

Sauce

• 1/4 cup rice wine vinegar

• 2 teaspoons soy sauce

• 1 teaspoon sugar

• 1/2 to 3/4 cup vegetable oil

• 1 Tablespoon sesame oil

• chili oil to taste

Instructions

Prepare the vegetables

Cut the pepper into pieces about 1 inch by 1 inch and set aside. Trim the bottoms of the asparagus and set aside. Slice the yellow squash about 1/2 inch thick on a slight bias and set aside. Wash the snap peas and set aside. Slice the bok choy in half lengthwise and set aside. Peel the eggplant and slice into pieces 1/2 inch thick.

Prepare the steaming liquid

Place water in a wok and add the chilies, cut in half, along with the sliced ginger and lime slices. Bring to a simmer over high heat.

Steam the vegetables

Arrange the peppers, asparagus, and snap peas in the bottom layer of the bamboo steamer. In the second layer, add the squash, eggplant, and bok choy. Cover tightly and place over the simmering liquid in the wok. Cook over very high heat for 5 to 6 minutes. The less the vegetables are cooked, the more nutrients they will retain.

Make the sauce

Whisk together the vinegar, soy sauce, and sugar in a separate bowl until the sugar dissolves. Add the oils and season to taste.

Serve

Arrange the vegetables on a platter and serve with the sauce, sprinkled with salt if desired.