Vegetable stew with spicy peanut sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | White onion; peeled |
| 1 | Red bell pepper; seeded | |
| 1 | Yellow bell pepper; seeded | |
| 1 | pounds | Cabbage |
| 2 | mediums | Carrots; peeled |
| 4 | cloves | Garlic |
| ½ | pounds | Fresh green beans |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dark brown sugar |
| 2½ | tablespoon | Olive oil |
| 1 | tablespoon | Fresh ginger; minced |
| ½ | teaspoon | Crushed red pepper flakes |
| 2 | cups | Broccoli florets |
| 2 | cups | Cauliflower florets |
| 1¾ | cup | Vegetable broth |
| ½ | cup | Peanut butter |
| 1½ | tablespoon | Lemon juice |
| 1 | teaspoon | Sugar |
| ¼ | cup | Chopped dry-roasted peanuts |
| ¼ | cup | Scallions; chopped |
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 1½-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 ½ 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