Yield: 6 servings
|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|
|\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.