August 18, 2009
This thick creamy Satay sauce is widely used in Indonesian, Malaysian, Thai, Vietnamese and Chinese cuisines. It is a peanut-coconut based sauce, a balance of hot (from chilli), salty (soya ...
Edited by: Angie's Recipes
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Yield: 1
[edit] Ingredients
200 |
grams Fresh mushrooms |
10 |
Chinese black mushrooms |
1 |
tablespoon Satay powder |
½ |
teaspoon Jiafan rice wine |
½ |
|
½ |
teaspoon Salt |
1 |
stalk Spring onion chunks |
2 |
[edit] Preparation
Step 1 |
Clean the mushrooms and slice. Soak the dried mushrooms in water. Drain and cut into small pieces. |
Step 2 |
Heat up a skillet with some oil. Add in garlic, onion and dried mushrooms and stir until fragrant. Add in sliced mushrooms. Stir briefly. Sprinkle rice wine, satay, salt and chicken powder. Stir until the mushrooms are coated with the sauce. Serve immediately. |
[edit] About Stir-Fried Duo Mushrooms With Satay Sauce
Satay sauce is typically paired with grilled chicken, pork or beef skewers. This rich creamy sauce is just for the meat dish, but also perfect for making tofu, and vegetable dishes.
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