* Exported from MasterCook *
Vegetable Satay - Indonesian
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (see Note)
1 tablespoon smooth natural peanut butter
1 clove garlic -- minced
1 teaspoon hot Madras curry powder
1/4 teaspoon salt
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.
1 dozen skewers (Serves 6 with two skewers each)
Active Time: 30 minutes
Total Time: 2 1/2 hours (including marinating time)
Per skewer : 33 Calories (54% fat); 2 g Fat; 0 g Sat; 1 g Mono; 0 mg
Cholesterol; 3 g Carbohydrates; 2 g Protein; 1 g Fiber; 112 mg Sodium; 156
mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Nutrition Note: (for 2 skewers)
Tips & Notes
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1
day. | Equipment: 12 skewers
Note: We use bottled ginger juice (pressed gingerroot) to add the taste of
fresh ginger without the work of mincing or grating. Use it to flavor
drinks, stir-fries, marinades or anywhere you'd use fresh ginger. Find it
in specialty stores or online at gingerpeople.com.
AuthorNote: 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.
Cuisine:
"Asian"
Source:
"EatingWell, November/December 2007"
S(Formatted by Chupa Babi):
"March 2011"
Yield:
"12 skewers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 4g Fat (47.8% calories
from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
229mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 492 0
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