Veggies in Indonesian Peanut Sauce

This  dish is a nice, flavourful way to serve vegetables. It is particularly well suited to complement or balance a  a meal composed of simple or bland dishes (whether Vegan or Omnivore foods). I believe the original idea came from a Donna Klein cookbook, but it has been modified from its original form.

Indonesian Peanut Sauce for Vegetables
Stir together thoroughly:
2Tablespoon Soy Sauce
2Tablespoon Rice Vinegar
2 teaspoons Dark Sesame Oil
1/2 teaspoon ground ginger
2 Tablespoon Peanut Butter – a little more as needed
1 teaspoon garlic
1/2 teaspoon to 1 teaspoon curry powder (I use less if hot, more if my homemade no-heat type)
1 Tablespoon Water (or as needed to thin sauce)

Steam 2 (12 oz)  bags California Veggies (or 1 1/2 pounds of a blend of Sliced Carrots with Broccoli & Cauliflower) .

Toss with sauce.

Serve room temperature or chilled.