Veggie Satay Bowls with Chayote, Bok Choy & Carrots
Jasmine Rice & Cilantro
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
A little satay and a little sauté spells vegetarian night success. This version of the signature peanut sauce, a staple of Southeast Asian cuisine, smooths together peanut butter and sweet soy with lime for tanginess and garlic for earthiness. So get your taste receptors ready! It graces bowls of jasmine rice topped with a crisp salad of chayote and cilantro, along with sautéed bok choy and carrots dotted with sweetly fragrant sesame-led spices.
We will send you:
- 200g Nantes carrots
- 225g Bok choy tips
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lime
- 1 Chayote
- 30g Peanut butter
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
108 g
Sugars
24 g
Protein
14 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; quarter lengthwise. Peel and cut the chayote into matchsticks (or halve and thinly slice). Halve the carrots lengthwise; thinly slice crosswise on an angle. Mince the garlic. Juice the lime. Roughly chop the cilantro leaves and stems.
Cook the bok choy & carrots
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the carrots and sauté, 2 to 3 min., until beginning to soften. Add the bok choy and sauté, 2 to 3 min., until beginning to wilt. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with ⅔ of the spices and S&P.
Make the chayote salad
In a medium bowl, combine ½ the cilantro, ½ the lime juice, 2 tbsp oil (double for 4 portions) and S&P. Add the chayote; toss well.
Make the satay sauce
In a small bowl, combine the peanut butter, soy sauce, and remaining lime juice, garlic and spices. If too thick, add 1 tsp water (double for 4 portions).
Plate your dish
Divide the rice between your bowls. Top with the bok choy, carrots and chayote salad. Drizzle with the satay sauce. Garnish with the remaining cilantro. Bon appétit!
