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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Thai Seattle tim, Thai, Vegetables 5 Servings

INGREDIENTS

1/2 c Prepared Thai peanut sauce, * see note
1/4 ts Hot chili oil
1/2 ts Cornstarch
1 tb Lime or lemon juice
1/4 lb Snow peas
1 tb Canola or vegetable oil
1 lg Carrot, peeled and cut into 1/4" slices, on the diagonal
1 md Red bell pepper, thinly sliced
1 tb Fresh ginger root, finely minced
1 1/2 tb Water
4 c Chinese cabbage, coarsely chopped
2 c Spinach leaves, coarsely shredded
3 Green onions, thinly sliced

INSTRUCTIONS

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@sprintmail.com
Recipe by: Seattle Time 2/12/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.

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