Summer vegetables with saté sauce

Recipe from: 3/1/1996 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 225
    g
    baby sweetcorn, halved if large
  • 225
    g
    thin baby carrots trimmed and halved
  • 1
    stem lemon grass, finely chopped
  • 125
    g
    shiitake mushrooms (or fresh button mushrooms)
  • 225
    g
    young spinach or cabbage, shredded
  • 6
    spring onions, trimmed and shredded
  • SAUCE
  • 60
    ml
    crunchy peanut butter
  • 30
    ml
    soy sauce
  • 60
    ml
    coconut sauce
  • 1
    lemon, juice
  • 10
    ml
    soft brown sugar
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
 

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.
 

Read more on: shallow-fry
 

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