| 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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