>From the Cooking.com website...
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Vegetable Satay
Source: © EatingWell Magazine
1 dozen skewers
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.
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day.
| Equipment: 12 skewers
RECIPE INGREDIENTS
24 broccoli florets (about 10 ounces)
24 cauliflower florets (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
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon hot Madras curry powder
1/4 teaspoon salt
RECIPE METHOD
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.
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.
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserve
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~~~***Rhonda G in Missouri***~~~
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