1. Clean the asparagus beans and cut them in pieces of approximately 4 cm long.
  2. Cut the cabbage and pak choi into strips.
  3. Distribute asparagus beans and cabbage evenly in a steamer insert.
  4. Distribute pak choi and bean sprouts evenly in another steamer insert.
  5. Bring water to the boil in the pan, making sure there is at least 2 cm between the water and the steamer insert.
  6. In the meantime clean the pepper and chop it finely.
  7. Peel and finely chop the garlic.
  8. Heat the oil and stir-fry the trassi with the pepper and garlic.
  9. Add the peanut butter, lime juice, sugar and 3 dl water, and heat while stirring with a whisk (do not boil).
  10. Add salt to taste.
  11. Place the steamer insert with the beans and cabbage above the boiling water in the saucepan and cover.
  12. Steam the beans and cabbage for 4 minutes.
  13. Place the other steamer insert with pak choi and bean sprouts on top of the other steamer insert on the saucepan and steam everything for another 2-3 minutes.
  14. Drain the vegetables in the steamer inserts.