This is a Whole Food Plant Based (WFPB) version of a cultural dish from Indonesia, with a delicious peanut sauce common throughout Southeast Asia.
Edamame & Sweet Potato Satay (Serves 3-4)
- ½ cup filtered water
- medium onion, large dice
- 2 cloves garlic, minced
- 1 heaping tablespoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
- 1½ large, sweet potato, peeled and cut into 1-inch pieces
- 1 red bell pepper, diced
- 3 stalks celery, sliced
- 2 cups edamame beans
- 2 tablespoons fresh cilantro, cut fine to use as garnish
Satay Sauce
- 2 tablespoons crunchy peanut butter (we pour the oil off a new jar)
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha or sweet chili sauce
- ¼ teaspoon ground coriander
- 4 tablespoons filtered water
Make the satay sauce and whisk to combine. Set aside.
Heat a large fry pan and add the filtered water, onion, garlic, ginger and red pepper flakes. Cook and stir often for 3-4 minutes.
Add sweet potato and cook another 12 minutes, adding more water as necessary to prevent sticking.
Add bell pepper and celery and cook for 3-4 minutes, until slightly softened.
Add edamame and satay sauce and cook for an additional minute until heated through.
Serve immediately garnished with coriander.