Teresa liked my previous satay so much she asked me to do it again! That’s nice. I’ll take that!
But I didn’t have quite the same ingredients to hand this time. We did, however, have chicken. So in that respect I was truer to the orig’ recipe. But in several others, I wasn’t.
We still had carrots, broccoli, pak choi and green beans. But we had no beansprouts or bamboo. Gluten-free soy, peanut butter and ginger, etc, made up the home-made satay. And the whole thing was finished with sesame seeds, ginger and chilli flakes.
I put in twice as much of the latter this time. As previously we couldn’t really taste it!
We ate dinner outside, in the muggy heat of a summer evening. Chester was chilling in the greenhouse, whilst we quaffed first Portuguese then Spanish red wines. Nice!
This satay recipe is a good ‘un; easy and very tasty. A one pan (wok) wonder, if desired. That is, one pan if using noodles. But two if, like us today, you go with rice.