Vegetables for Satay

recipe
Notes: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce and serve with grilled foods.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 36
Caloriesfromfat 5 %
Protein 1.8 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 8 g
Fiber 2.3 g
Sodium 16 mg
Cholesterol 0.0 mg

Ingredients

3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges

Preparation

1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.

2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter. Serve with spicy peanut sauce.

Nutritional analysis per serving without peanut sauce.

Note:

Chef Lother Arsana,

The Grand Hyatt, Bali,

June 1999
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