Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | White cabbage |
¼ cup | Sesame oil |
1 large | Onion, cut in fourths, thinly sliced |
1 \N | Green bell pepper, seeded, thinly sliced |
6 ounces | Fresh bean sprouts |
1 \N | Fresh green chili, seeded, finely chopped |
1 \N | Garlic clove, crushed |
2 \N | Shallots, finely chopped |
½ teaspoon | Ground cumin |
⅓ cup | Smooth peanut butter |
3 tablespoons | Lemon juice |
3 drops | Hot-pepper sauce |
⅓ cup | Water |
\N \N | Red bell pepper strips (opt) |
Finely shred cabbage, discarding stalk.
Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool.
To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.