Low-Fat - Oriental Satay

[Guest guest]

This is really good. Recipes for Fragrant Basting Sauce and Peanut Sauce will

follow.

 

 

* Exported from MasterCook *

 

Oriental Satay

 

Recipe By :Phyllis Magida and Sue Spitler - Skinny Vegetarian Entrees

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium acorn squash -- peeled, seede, cut in 1-inch pieces

1 pound broccoli florets

1/2 pound fresh or thawed frozen whole okra

2 medium summer yellow squash -- cut in 1 " slices

8 ounces pearl onions -- peeled

Fragrant Basting Sauce (recipe follows)

3 cups cooked rice -- warm

Peanut Sauce (recipe follows)

FRAGRANT BASTING SAUCE

2 tablespoons reduced-sodium soy sauce

1/4 cup rice wine or dry sherry

1/4 cup packed light brown sugar

1 tablespoon green onion, green and white parts -- finely chopped

1 teaspoon lemon rind -- grated

2 teaspoons sesame oil

1 teaspoon black bean sauce

1 to 2 dashes hot chili sesame oil

PEANUT SAUCE

3 tablespoons reduced-sodium soy sauce

3 tablespoons chunky peanut butter

2 1/2 tablespoons sugar

1/4 cup green onions, white and green parts -- thinly sliced

1 tablespoon ginger root -- grated

 

Cook acorn squash in 2 inches simmering water in medium saucepan until

beginning to soften. about 2 minutes; drain.

Arrange vegetables on skewers and place on lightly greases aluminum-foil-lined

jellyroll pan. Bake on top rack of oven at 550 degrees/broil until lightly

browned, about 5 minutes. Baste with half the Basting Sauce, and bake 1-2

minutes longer. Turn vegetables and repeat for other side, using remainder of

Basting Sauce.

Arrange skewers on plates; serve with rice and Peanut Sauce.

Fragrant Basting Sauce: Combine all ingredients.

Peanut Sauce: Combine all ingredients.

 

Description:

" Vegetables are roasted with a Fragrant Basting Sauce and served with

a chunky Peanut Sauce. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 438 Calories (kcal); 9g Total Fat; (18% calories from fat); 12g

Protein; 80g Carbohydrate; 0mg Cholesterol; 1001mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0