Buok Choi, Capsicum, Zucchini and Peas in Peanut Satay Sauce

Brendon D'Souza

Serves 4

What’s great about Satay Sauce is a balance between the salty peanuts and fish sauce, spice and warmth from chilli and ginger, sweetness from palm sugar and a final zing from lime juice. This traditionaly quartet provides the basic flavourings for any good That dish. I made this one lazy Sunday before a family trip to the cinema using pretty much whatever I found sitting in the fridge, hence the selection of vegetables. Serve it with steamed brown rice for a filling meal and if you’re into meat, make it with beef or chicken.


  • 1/4 cup crunchy peanut butter
  • 1 tbsp fish sauce
  • 1 medium red chilli, finely chopped (seeds removed for less heat)
  • 2cm piece of ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp palm sugar shavings (or brown sugar)
  • 1/2 lime, juiced
  • 1tbsp olive oil
  • 1 red capsicum, seeds removed, sliced
  • 2 bunches baby buok choi, roots removed, leaves separated
  • 2 zucchinis, sliced
  • 1/2 cup frozen peas


Combine the peanut butter, fish sauce, chilli, ginger, garlic, palm sugar and lime juice in a small bowl. Taste and add adjust according to your preferences.

Heat the olive oil in a wok or frying pan over a medium-high heat. Once hot, add the paste and stir-fry for 1-2 minutes till fragrant, then add the vegetables. Stir-fry till cooked. Serve with rice or noodles.

Brendon D'Souza

Happy Cooking and Keep Smiling,

Brendon 🙂



    1. Well, I’ve only made peanut sauce with veggies (red pepper, celery, broccoli) over rice or noodles. I just love the flavor and being able to add my own kick to it 🙂


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