Pork sa­tay with veg­gies

YOU Low Carb - - Contets -

The peanut but­ter gives the sauce a de­li­cious Asian flavour and goes well with pork.


6 por­tions

SA­TAY SAUCE Prepa­ra­tion time: 10 min­utes Cook­ing time: 20 min­utes Stand­ing time: 10 min­utes

oil 1 onion, finely chopped 2 gar­lic cloves, crushed 10 ml (2 t) grated fresh ginger 2 chillies, seeded and finely chopped 5 ml (1 t) ground cumin 5 ml (1 t) ground co­rian­der 60 ml (¼ c) smooth peanut but­ter 15 ml (1 T) soy sauce 30 ml (2 T) le­mon juice 125 ml (½ c) co­conut milk splash of soy sauce 560 g pork fil­let, cut in large pieces oil 500 g veg­eta­bles such as pep­pers, spinach, broc­coli and mush­rooms, sliced peanuts and fresh co­rian­der to gar­nish

1 Sa­tay sauce Heat a lit­tle oil in a pan and fry the onion, gar­lic, ginger and chillies un­til fra­grant. Add the rest of the in­gre­di­ents and stir to mix. Re­move from the heat and set aside.

2 Pork Splash a lit­tle soy sauce over the pork and leave to stand for 10 min­utes. 3 Heat a lit­tle oil in a wok and stir-fry the pork un­til lightly browned. Pour the sa­tay sauce over and sim­mer for about 7 min­utes.

4 Add the veg­eta­bles and sim­mer un­til fra­grant and the veg­eta­bles are just cooked but still crunchy.

5 Gar­nish with peanuts and fresh co­rian­der and serve.

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