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Vegetable Satay with Peanut Sauce
Created by: Howcan Team
Ingredients
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 8 oz of button mushrooms
- 1/4 cup of soy sauce
- 2 tablespoons of olive oil
- 1 tablespoon of curry powder
- 1/4 cup of peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of maple syrup
- 1 tablespoon of rice vinegar
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- 1/4 cup of water
- Skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine 1/4 cup of soy sauce, 2 tablespoons of olive oil, and 1 tablespoon of curry powder. Add the bell peppers, zucchini, red onion, and mushrooms. Toss to coat the vegetables in the marinade. Let them marinate for 15 minutes.
- While the vegetables are marinating, prepare the peanut sauce. In a small saucepan, combine 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of rice vinegar, minced garlic, grated ginger, and 1/4 cup of water. Cook over low heat, stirring constantly, until the sauce is smooth and heated through. Remove from heat and set aside.
- Thread the marinated vegetables onto the soaked skewers, alternating the different vegetables.
- Preheat a grill or grill pan over medium-high heat. Grill the vegetable skewers for 3-4 minutes on each side, or until they are tender and have grill marks.
- Serve the vegetable satay with the warm peanut sauce for dipping. Enjoy!
Vegetable Satay with peanut sauce is a popular Southeast Asian dish with a rich history. Originating in Indonesia, it was traditionally made with skewered and grilled meats, but the vegetarian version has gained popularity in recent years. The dish features a colorful array of marinated vegetables, such as bell peppers, zucchini, and mushrooms, grilled to perfection and served with a creamy and flavorful peanut sauce. Renowned chefs like Chef Wan in Malaysia and Chef Vindex Tengker in Indonesia have put their own unique spin on this dish, making it a staple in their respective cuisines. Today, the best versions of this dish can be found in authentic Indonesian and Malaysian restaurants, where the key to getting it right lies in the marination of the vegetables and the richness of the peanut sauce. For a unique twist, some chefs also incorporate lemongrass or tamarind into the peanut sauce for an extra burst of flavor.
35 min
4 servings
320 calories
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