24 broccoli florets, (about 10 oz)
24 cauliflower florets (about 10 oz)
1 T reduced sodium soy sauce
1 T rice vinegar
1 T toasted sesame oil
1 T minced fresh ginger
1 T smooth natural peanut butter
1 clove garlic, minced
1 tsp hot Madras curry powder
1/8 tsp salt
1. Bring a large pan of water to a boil over hight heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger, peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. Arrange the skewers on a platter in a single layer and drizzle with the marinade.
Makes 12 skewers
*I did not put mine on skewers
