| 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
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