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Vegetable Satay

WebMD Recipe from EatingWell.com

Total Time: 150

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.

Ingredients

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

Instructions

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.

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