Vegetable Satay
/ carrington fields
NUTRITION INFORMATION PER SERVING
Serving Size
Serves 12
Calories
33
Protein
2g.
Carbohydrates
3g.
Total Fat
2g.
Cholesterol
14mg.
Potassium
156mg.
Sodium
112mg.
Phosphorus
105mg.
INGREDIENTS
Broccoli Florets, (about 10 ounces)
24
Cauliflower Florets
24
Reduced-sodium Soy Sauce
1tbsp.
Rice Vinegar
1tbsp.
Toasted Sesame Oil
1tbsp.
Minced Fresh Ginger
1
Smooth Natural Peanut Butter
1tbsp.
Garlic (Minced)
1clove
Hot Madras Curry Powder
1tsp.
PREPARATION
1. Bring a large saucepan of water to a boil over high heat.
2. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
3. 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.
4. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
5. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.)
6. Arrange the skewers on a platter in a single layer and drizzle with the marinade.
* - Quantity depends on your individual diet.
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Source: Eating Well
