Stir-fried vegetables w/ spicy peanut sauce (quick)
5 Servings
Ingredients
| Quantity | 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 | Green onions, thinly sliced | |
Directions
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.