Homemade satay with rice and stir-fried vegetables

Name: homemade satay with rice and stir-fried vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 720 g shoulder Chops; 1 stem chilled lemongrass lemongrass; 4 cm fresh ginger; 3 el ketjapmarinademanis; 2 el (peanut) oil; 250 g pandan rice; 800 ml tap water; 2 big winter carrot; 400 g fresh oriental wok vegetables; 500 g satay sauce; 4 el seroendeng mixture of roasted coconut with peanuts

Pork satay with rice, oriental wok vegetables, satay sauce and seroendeng.

Ingredients

Directions

Cut the meat along the bone and cut the meat into cubes of 2 x 2 cm.
Remove the outer leaves of the lemongrass and cut off the underside. Grate the lemongrass with the fine grater. Peel and grate the ginger with the fine grater.
Mix the lemongrass, ginger, soy sauce, oil, meat, pepper and salt and leave to marinate outside the refrigerator for 10 minutes.
Meanwhile, bring the rice to the boil with the water. Turn the heat down, put the lid on the pan and cook for 8 minutes.
Remove from the heat and leave to stand with the lid on the pan.
Meanwhile, peel the winter carrot and cut into thin slices. Heat a wok without oil or butter.
Take the meat out of the marinade and fry in 4 minutes on high heat around cooked. Remove from the pan and keep warm under a lid or aluminum foil.
Clean the wok and heat the oil. Fry the winter carrot for 3 minutes on a high heat. Add the wok vegetable and cook for another 2 minutes.
Meanwhile, while stirring, heat the satay sauce in a (stew) pan over medium heat.
Divide the rice, vegetables and meat over 4 plates. Spoon the satay sauce and the seroendeng over the meat.

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Nutrition

950Calories

Sodium0% DV1.505mg

Fat62% DV40g

Protein86% DV43g

Carbs33% DV100g

Fiber48% DV12g

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