Vegetable Stew With Spicy Peanut Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: White onion, peeled
1: Red bell pepper, seeded
1: Yellow bell pepper, seeded
1 lbs: Cabbage,
2 medium: Carrots, peeled
4 centiliter: Garlic,
1/2 lbs: Fresh green beans,
2 tbsp: Soy sauce,
2 tbsp: Dark brown sugar,
2 1/2 tbsp: Olive oil,
1 tbsp: Fresh ginger, minced
1/2 tsp: Crushed red pepper flakes,
2 cup: Broccoli florets,
2 cup: Cauliflower florets,
1 3/4 cup: Vegetable broth,
1/2 cup: Peanut butter,
1 1/2 tbsp: Lemon juice,
1 tsp: Sugar,
1/4 cup: Chopped dry-roasted peanuts,
1/4 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 1 1/2-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 1/2 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
Source from luhu.jp
on diagonal into thin slices. Chop 3 cloves of garlic and crush
remaining clove through press. Cut green beans into 1 1/2-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 1/2 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
Source from luhu.jp