Vegetables? Yes, as an ex butcher and committed carnivore I have no problem with vegetarian food. My biggest problem however are those people who think that a meal must contain meat. They, like their vegetarian counterparts, are denying themselves some of the beauty that all forms of food can give. Also as a committed peanut butter addict this dish just oozes flavour and texture from the off.
So what do you need? Well, Vegetables are a good start and some flavourings.
From bottom left I used Ginger, a good fat inch, Celery, Red Pepper, Carrot, Onion, Broccoli, Garlic and Mushrooms. This isn’t set in stone, this is just what I had hanging round and needed using up. You need to finely chop the ginger and garlic.
With the vegetables prepped, I started on the rice. To make a good fried rice you need to start early by cooking the rice as usual and letting it cool right down and fluff it up. Once you’re ready, add a glug of vegetable oil to a frying pan and gently fry the rice. Add a splash or two of Soy sauce for some flavour and keep warm.
Now for the Satay sauce. You will need 1/4 of an onion finely chopped or a shallot if you have one. A couple of chillis a squeeze of lemon a teaspoon of brown sugar, 3-4 tablespoons of peanut butter and a splash of soy sauce again. Fry the onions and chilli, add the peanut butter, lemon, soy sauce, sugar and some water. Heat it all up together and you will find that it all changes from sepeerate ingredients to a lovely silky smooth sauce. Add more water if you think it is a little thick. keep this warm or reheat when ready.
Now you’re ready for the veg. Get a wok or a large frying pan if you don’t have one, add a glug of vegetable oil. Normally I always use olive oil but with stir fry’s stay clear of olive oil. Add the chopped garlic and ginger first then add the vegetables in any order you like. Keep frying until the veg have given up their rawness but still have a satisfying bite to them.
Put the rice on a plate top with the veg and add the sauce over the top.
Unlike a satay from your local Chinese, this has flavour and no MSG. And totally fresh.
I’ve been making this for years now, sometimes I add shredded beef for a different texture, sometimes I just use celery and onion as I love the crunch so much. This is a dish that lends itself to a nice lager to quaff with it as you would if you’d bought it as a take away.