Yield: 5 Servings
Measure | Ingredient |
---|---|
½ cup | Prepared Thai peanut sauce, * see note |
¼ teaspoon | Hot chili oil |
½ teaspoon | Cornstarch |
1 tablespoon | Lime or lemon juice |
¼ pounds | Snow peas |
1 tablespoon | Canola or vegetable oil |
1 large | Carrot, peeled and cut into 1/4\" slices, on the diagonal |
1 medium | Red bell pepper, thinly sliced |
1 tablespoon | Fresh ginger root, finely minced |
1½ tablespoon | Water |
4 cups | Chinese cabbage, coarsely chopped |
2 cups | Spinach leaves, coarsely shredded |
3 \N | Green onions, thinly sliced |
PEANUT SAUCE
VEGETABLES
1. To prepare the peanut sauce: Whisk together the peanut sauce, chili oil, cornstarch and lime juice. Set aside.
2. To prepare the vegetables: Stem the snow peas and cut into halves on the diagonal; set aside.
3. In a large nonstick skillet, heat the oil over medium-high heat. When the pan is hot, add the carrot and saute 2 minutes. Add the snow peas, bell pepper, ginger and water. Cook 2 minutes. Then stir in the cabbage, spinach and green onions; cook 2 minutes.
4. Add the peanut sauce and cook a couple of minutes until the sauce has thickened slightly and is coating the vegetables.
Note: Many prepared peanut sauces are on the market. Look for a selection in the Asian section of major supermarkets.
NOTES : Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@...
Recipe by: Seattle Time 2/12/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.