Summer vegetables with saté sauce

Ideas
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

30.00 ml oil
225.00 g baby corn — halved
225.00 g baby carrots — trimmed and halved
1.00 lemongrass — finely chopped
125.00 g shiitake mushrooms
225.00 g spinach — young leaves or cabbage, shredded
6.00 spring onions — trimmed, shredded
SAUCE
60.00 ml peanut butter — crunchy
30.00 ml soy sauce
coconut sauce
1.00 lemon juice
10.00 ml brown sugar — soft
5.00 ml coriander — ground
5.00 ml cumin — ground
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Method:

Heat the oil in a large pan or wok, then stir-fry the sweetcorn and carrots for about 5 minutes. Add the lemon grass and remaining vegetables then cook, stirring for about 8 minutes.
SAUCE
Mix all the sauce ingredients with 75 ml boiling water. Add to the vegetables at the end of cooking time, stir well and serve with boiled rice.
Serves 4.



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