| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Thai | Satay | 1 | servings |
INGREDIENTS
| 1/3 | c | Creamy peanut butter |
| 2 | Cloves garlic | |
| 1/4 | c | Water |
| 2 | tb | Soy sauce |
| 1 | tb | Fresh lime juice |
| 1 | Jalapeno pepper; seeded and | |
| ; quartered | ||
| 2 | ts | Fresh grated ginger root |
| 1/2 | ts | Sugar |
| 1/8 | ts | Cayenne pepper |
| 1/2 | c | Plain yogurt |
| Reserved pepper steak; sliced across grain | ||
| ; 1/4" thick | ||
| 1 | c | Uncooked jasmine rice; cooked |
| 3 | Green onions; thinly sliced |
INSTRUCTIONS
In blender container, process peanut butter, garlic, water, soy sauce, lime juice, jalapeno pepper, ginger, sugar and cayenne until smooth. Stir in yogurt. To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through. Serve over Jasmine rice. Sprinkle with sliced green onions. Serves 4. Per serving: 135 Calories (kcal); 4g Total Fat; (26% calories from fat); 8g Protein; 18g Carbohydrate; 16mg Cholesterol; 2125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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