Name: Vegetables for Satay
Yield: Makes 10 to 12 servings
Ingredients: ¾ pound Chinese long beans or regular beans, rinsed; 2 ½ cups matchstick-size strips carrots; 2 ½ cups matchstick-size strips cucumbers; ½ 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; Spicy peanut sauce

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Recipe Summary

Yield:

Makes 10 to 12 servings

Nutrition Info

Ingredients

¾ pound Chinese long beans or regular beans, rinsed
2 ½ cups matchstick-size strips carrots
2 ½ cups matchstick-size strips cucumbers
½ 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
Spicy peanut sauce

Directions

Step 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.

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Step 2
Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter. Serve with spicy peanut sauce.
Step 3
Nutritional analysis per serving without peanut sauce.

Source

The Grand Hyatt, Bali

Nutrition Facts

Per Serving:

36 calories; calories from fat 5%; protein 1.8g; fat 0.2g; carbohydrates 8g; fiber 2.3g; sodium 16mg.

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Vegetables for Satay

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

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All Reviews for Vegetables for Satay

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Vegetables for Satay

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Vegetables for Satay