I only had a couple of minutes-worth of energy and a slightly odd bunch of vegetables left to cook with tonight, but managed to throw together something by accident that came out yummy.....so here's a recipe for a
last-minute,
ten-minute coconut vegetable satay (just put your rice on to cook before you get sataying):
Two parsnips
One onion
Olive oil
Two big sprigs of broccoli
Large handful of asparagus
Yellow pepper
Vegetable stock-cube
One can of coconut milk
Around three tablespoons of unsweetened peanut butter (crunchy works fine)
One lemon
A dash of sambal or chilli sauce, if you're in the mood
Chop and soften the onion in a little oil, then add the parsnip, cut into fingers, a good dash of soy sauce and the same of mirin. Cook for a couple of minutes, then throw in the rest of the vegetables and stir-fry for two more minutes. Add the coconut milk and a little vegetable stock, mix and cook for two more minutes, then stir in the dollops of peanut butter. Turn off the heat, and let it simmer; the heat should cook the vegetables until they're al dente. Just before serving, add some more soy sauce, a good squeeze of lemon juice, a jolt of spicy sauce if you feel like it, and throw over a large pile of brown rice. Instant dinner, and a taste of Indo-Thai yumminess.
