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| Vegetable Stew With Spicy Peanut Sauce Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
1 large white onion; peeled
1 red bell pepper; seeded
1 yellow bell pepper; seeded
1 lb cabbage
2 medium carrots; peeled
4 centiliter garlic
1/2 lb fresh green beans
2 tablespoon soy sauce
2 tablespoon dark brown sugar
2 1/2 tablespoon olive oil
1 tablespoon fresh ginger; minced
1/2 teaspoon crushed red pepper flakes
2 cup broccoli florets
2 cup cauliflower florets
1 3/4 cup vegetable broth
1/2 cup peanut butter
1 1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 cup chopped dry-roasted peanuts
1/4 cup scallions; chopped
Cooking Directions:
Cut onion, bell peppers and cabbage into 1-inch squares. Cut carrots on diagonal into thin slices. Chop 3 cloves of garlic and crush remaining clove through press. Cut green beans into 1 1/2-inch pieces. Combine soy sauce and brown sugar. Heat oil in a large deep skillet. Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges. Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes. Add cabbage and stir-fry until slightly wilted, 3-5 minutes. Add broccoli, cauliflower, and 1 1/2 cups of the broth. Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes. Menawhile, in a small bowl combine peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic. Stir into stew and simmer uncovered, for 5 minutes. Serve in chopped peanuts and scallions sprinkled on top.
Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/13/96
stews,vegetarian,vegetarian
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