Photo: Randy Mayor; Styling: Jan Gautro

Supper goes Indonesian with this skewered entrée from the grill. (Serves 4)
Pork Saté with Peanut-Mirin Sauce
Gingered sugar snap peas*

Steamed basmati rice

March 05, 2010

* Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas; sauté 2 minutes. Stir in 1/4 cup water; cook 1 minute or until most of water evaporates. Stir in 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 30 seconds or until peas are crisp-tender.

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