Wash the bean sprouts, pinching off any brown tails.
Pour boiling water over the bean sprouts and rinse under cold water from the tap. Drain well.
Wash and cut the green beans diagonally or into bite-size lengths and cook in lightly salted water until it becomes tender. Beans should still be crisp to bite.
Scrub the carrots and cut into thin strips and cook until tender. Drain well.
Scrub the carrots and cut into thin strips and cook until tender. Drain well.
Cut the bamboo shoots into strips the same size as the beans.
Place the fresh grated coconut into a bowl, add onion, chili sauce, salt, and lime juice. Mix everything together thoroughly.
Sprinkle this grated coconut mixture over the vegetables, reserving some to garnish the dish when served.
Put all the vegetables in a steamer and steam for 5 – 8 minutes.
Put the steamed vegetables into a serving dish / platter and sprinkle with the reserved grated coconut mixture.