Satay Vegetable Stir Fry
So apparently this August is tipped to be the wettest on record, and looking out the window I can totally see why. Talk about bikini weather - we'll all be swimming to work if it goes on much longer!
To console ourselves about the washout that is the UK, my husband and I have just booked to go and meet up with some Southern-hemisphere-dwelling friends and family in Bali in December. To say I am excited is an understatement, I'm a total travel junkie and can't wait to get my Eat, Pray, Love on. I've been researching away, and it seems like there is heaps to see and do.
I got to thinking about food (of course) and wondered what typical Indonesian cuisine might be like, and upon Googling I was extremely pleasantly surprised to read that one of their national dishes is satay. Now satay is something I will order as a starter without fail at any Asian restaurant, so this came as very good news. It also got me totally inspired to create my own (slightly healthier) version at home, which combines a rainbow of amazing veggies with a delicious satay sauce. Of course, you can use this sauce with chicken or fish instead if you fancy, it works really well with pretty much anything!
- 1 aubergine
- 2 sweet potatoes
- 2 red onions
- 1 head of broccoli
- 1 pack of mushrooms
- 1 pack of baby sweet corn
- 1 tbsp coconut oil
For the sauce
- 3 tbsp peanut butter (crunchy if possible)
- 5 tbsp coconut milk
- 1 tbsp tamari (or soy sauce)
- Juice of 1/2 a lime
- 1 tsp maple syrup (optional)
Chop up the veggies and boil the sweet potatoes in a saucepan for ten minutes, and the broccoli and sweetcorn for three minutes. In a wok (or big frying pan), heat the coconut oil on a medium heat, and once melted, add in the onions and aubergine, stirring occasionally to make sure they don't burn. Once they have softened, add in the mushrooms and the other vegetables and leave to simmer while you make the sauce.
For the sauce, simply add the ingredients to a bowl and stir until they are all mixed together. Then pour the sauce over the vegetables and bring the wok upto a medium heat as you stir the sauce through. Allow to cook for a couple more minutes, then serve in bowls with a side of quinoa or brown rice.
I hope you love this dish as much as I do!
mouth-watering to share?