One of my favourite Asian food flavours – sate! I have made the original version of this recipe a zillion times, but for something quick and easy, I prefer my adapted version.
- 1/2 tsp vinegar
- 1/2 – 1/3 cup peanut butter
- 1 tbsp vegetable oil
- 3 tsp honey
- 1/4 cup soy sauce
- 1/4 cup boiling water
- 1/8 tsp cayenne pepper
- 1/4 tsp ground ginger
- * I like to spice it up with 2 – 3 thai chillis
- Assorted chopped veggies
- drained and rinsed can of chick peas
- garnish: peanut pieces, fresh coriander
- prepared rice
In a small bowl, whisk together the vinegar, peanut butter, oil, honey, soy sauce, cayenne pepper and ground ginger. Mix well and add boiling water. Mix until smooth.
Super easy. Chop up assorted veggies and saute for a few minutes. I usually start with onions and garlic, progressively adding veggies starting with the ones that will take the longest to cook (carrots, cauliflower), add in peppers, zucchini, mushrooms and green beans. Add canned chick peas and sate sauce. Saute until desired tenderness (or crunchiness). Garnish with peanut pieces and/or fresh coriander. Serve over rice.
I paired my sate with a bottle of medium dry riesling from Huff Estates in Prince Edward County. The crisp acidity of the riesling made for a perfect compliment with the spice of the sate! I picked this bottle up when writing about Wine Tasting in Prince Edward County.