Good Eatin' -- Vegetables w/ Peanut Sauce Recipe

Good day to All!

Here is a recipe straight from my garden. It is a true 'Jamerican' variation on traditonal Indian cuisine. Although Bok Choy is listed in the recipe, I prepared it with Swiss Chard last week (stems and all) and it was just as tasty!

Happy Eating!

Vegetable 'Satay'

Vegetables
*Onions cut into rows
*Garlic, finely chopped
*Ginger, finely chopped
*Carrots cut into matchstick
*Cabbage cut into rows
*Bok-choy cut into rows
*Fennel cut into thin rows
*1 Tomato, thin wedges
*Arugula, torn to small-medium pieces
*Basil Leaves, sliced into thin strips

Seasoning
+Sesame Oil
+Olive Oil
+Fresh Pepper
+Star Anise, crushed
+Dash Paprika
+Pinch of Nutmeg
+Dash Cumin
+Dash Curry Powder

Peanut Sauce
-Coconut Milk
-Peanut Butter
-Brown Sugar
-Braggs Amino Acids
-Rice Vinegar
-Wedge of Lime


Cooking directions:

1. Quick steam or blanche fennel and bok choy in wok for 3 minutes and remove
(low water already brought to boil)

2. Keep wok on a medium to low flame:

a. Add oils and garlic, then cabbage.
b. Season, then add carrots
c. Add onions and stir until softened;
d. Return fennel and bok choy to the wok
e. Season again to taste

3. Whisk or Mix vinegar, braggs, peanut butter and garlic in coconut milk.

4. Turn dow to a low flame:

a. Add mixture to wok and turn
b. Add arugula, basil and tomatoes to wok;
c. Turn off flame, then turn again

5. Let it sit for 10 minutes to allow the sauce to blend and thicken.

6. Serve with wedge of lime or squeeze when it is on the plate.

Tidbits:
***Can be served hot or cold.
***Serve with Jasmine or Basmati Rice and wedge of lime
***Can also serve with a side of chicken
***You can use prepared Satay sauce, but it doesn't guarantee flavor or thickness


Prep time: 30 minutes with all ingredients
Cooking time: 10 minutes


To your Wellness!

The Whole Body Consultant