Broccoli and Cauliflower Satay
293
Marinated steamed broccoli and cauliflower, really brings tons of tasty flavor, enjoy delicious fresh vegetables.
Ingredients
| 10 | ounces |
cauliflower florets
cut into 24 florets |
|
| 10 | ounces |
broccoli florets
cut into 24 florets |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| ¾ | tablespoon |
sesame oil
|
|
| ¾ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
ginger
freshly minced |
|
| 1 | clove |
garlic
small |
|
| 1 | tablespoon |
peanut butter
smooth or chunky |
|
| 1 | teaspoon |
curry powder
hot, or more or less to taste |
|
| ¼ | teaspoon |
salt
or to taste |
Directions
Bring a large saucepan of water to a boil over high heat.
Steam broccoli and cauliflower; cook until tender-crisp, about 3 to 4 minutes.
Put cooked vegetables into the iced water right away. Then drain well.
Whisk soy sauce, oil, vinegar, ginger, peanut butter, garlic, curry and salt to taste in a large bowl until smooth.
Add the florets; gently toss to coat.
Let marinate at room temperature for at least 3 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.
Nutrition Facts
Serving Size 24g (0.8 oz)Amount per Serving
Calories 3575% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 108mg
5%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
2%
Sugars g
Protein
2g
Vitamin A 4%
•
Vitamin C 18%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
