Satay Asian Greens

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Satay Asian Greens

 

 

cooking oil spray

1 medium brown (yellow) onion, finely chopped

8 teaspoons vegan red curry paste

165 ml (5 1/2 fl oz) can light coconut milk

1/2 cup crunchy peanut butter

1 teaspoon brown sugar

2 teaspoons GF soy sauce

2 teasoons peanut oil

1 bunch broccolini, cut into 4 cm (1 1/4 " ) lengths

1 bunch choy sum, cut into 4 cm (1 1/4 " ) lengths; reserve leaves

100 g (3 1/2 oz) snow peas, sliced diagonally

3 cups cooked long-grain rice, to serve

1/4 cup unsalted toasted peanuts

1 fresh long red chilli, sliced

1/4 cup fresh coriander (cilantro) leaves

 

 

1. Spray onion with oil. Heat a large frying pan over moderate heat.

Cook and stir onion for 2 to 3 minutes.

 

2. Add paste; cook and stir for 30 seconds or until fragrant.

 

3. Add coconut milk, peanut butter and soy sauce. Bring to boil.

Reduce heat; simmer for 1 minute. Remove from heat. Keep warm.

 

4. Heat a wok over moderately high heat. Add oil. Stir-fry broccolini

for 2 minutes.

 

5. Add choy sum stems; stir-fry for 1 minute.

 

6. Add leaves; stir-fry 1 minute. Remove from heat.

 

7. Add leaves; toss to combine.

 

8. Spoon rice and veggies onto plates. Drizzle with sauce; sprinkle

with peanuts, chilli and coriander (cilantro).

 

 

Serves 4.

 

 

 

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Nutrition per serve 2499kJ (595 calories); 33g fat (9g sat); 21g

protein; llq fibre.

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