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Vegetable Satay

Vegetable Satay
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WebMD Recipe from

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.

Prep: 30 | Total Time: 150
  • 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
  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.
  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.
  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.
Nutritional Information

Makes: 1 dozen skewers
  • Calories33
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates3 g
    • Dietary fiber1 g
  • Protein2 g
  • Sodium100 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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