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Vegetable stew with spicy peanut sauce
Artist: _
Categories: Asian, Chinese, Entrees, Ethnic, Hot & Spicy, Soups & Stews, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
1 largeWhite onion, peeled
1 Red bell pepper, seeded
1 Yellow bell pepper, seeded
1 lbsCabbage
2 medCarrots, peeled
4 clGarlic
1/2 lbsFresh green beans
2 tbspSoy sauce
2 tbspDark brown sugar
2 1/2 tbspOlive oil
1 tbspFresh ginger, minced
1/2 tspCrushed red pepper flakes
2 cupBroccoli florets
2 cupCauliflower florets
1 3/4 cupVegetable broth
1/2 cupPeanut butter
1 1/2 tbspLemon juice
1 tspSugar
1/4 cupChopped dry-roasted peanuts
1/4 cupScallions, chopped
Procedures:
1Cut onion, bell peppers and cabbage into 1-inch squares.
2Cut carrots on diagonal into thin slices.
3Chop 3 cloves of garlic and crush remaining clove through press.
4Cut green beans into 1 ?inch pieces.
5Combine soy sauce and brown sugar.
6Heat oil in a large deep skillet.
7Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges.
8Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes.
9Add cabbage and stir-fry until slightly wilted, 3-5 minutes.
10Add broccoli, cauliflower, and 1 ?cups of the broth.
11Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes.
12Menawhile, in a small bowl combine peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic.
13Stir into stew and simmer uncovered, for 5 minutes.
14Serve in chopped peanuts and scallions sprinkled on top.
15nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%)
 
 
 
 

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