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

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