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.

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