Vegetable Satay

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Vegetable Satay

Vegetable Satay

Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.

Serves 12

Prep Time 30 min

Total Time 150 min.

Ingredients

  • 24 broccoli florets, (about 10 ounces)
  • 24 cauliflowe (about 10 ounces)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger, or ginger juice (see Note)
  • 1 tablespoon smooth natural peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon hot Madras curry powder
  • 1/4 teaspoon salt

Cooking Directions

Step 1

Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

Step 2

Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

Step 3

To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.


Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools