Name: Satay asian greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: cooking oil spray; 1 medium brown onion, finely chopped; 2 tablespoon red curry paste; 165 millilitre can light coconut milk; 1/2 cup crunchy peanut butter; 1 teaspoon brown sugar; 2 teaspoon soy sauce; 2 teaspoon peanut oil; 1 bunch broccolini, cut into 4 cm lengths; 1 bunch choy sum, cut into 4 cm lengths; reserve leaves; 100 gram snow peas, sliced diagonally; 3 cup cooked long-grain rice, to serve; 1/4 cup unsalted toasted peanuts; 1 fresh long red chilli, sliced; 1/4 cup coriander leaves

Ingredients

cooking oil spray

1 medium brown onion, finely chopped

2 tablespoon red curry paste

165 millilitre can light coconut milk

1/2 cup crunchy peanut butter

1 teaspoon brown sugar

2 teaspoon soy sauce

2 teaspoon peanut oil

1 bunch broccolini, cut into 4 cm lengths

1 bunch choy sum, cut into 4 cm lengths; reserve leaves

100 gram snow peas, sliced diagonally

3 cup cooked long-grain rice, to serve

1/4 cup unsalted toasted peanuts

1 fresh long red chilli, sliced

1/4 cup coriander leaves

Method

1.Spray onion with oil. Heat a large frying pan over moderate heat. Cook and stir onion for 2-8 minutes. Add paste; cook and stir for 30 seconds or until fragrant. Add coconut milk, peanut butter, sugar and soy sauce. Bring to boil. Reduce heat; simmer for 1 minute. Remove from heat. Keep warm.

2.Heat a wok over moderately high heat. Add oil. Stir-fry broccolini for 2 minutes. Add choy sum stems; stir-try tor 1 minute. Add leaves; stir-try for 1 minute. Remove from heat. Add snow peas: toss to combine.

3.Spoon rice and vegies onto plates. Drizzle with sauce; sprinkle with peanuts, chilli and coriander.

Read labels to see if curry paste contains shrimp paste. Peanut butter contains mostly mono- and polyunsaturated fats.
Note

Woman's Weekly Food

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Ingredients

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