| 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 | t | Hot chili oil |
| 1/2 | t | Cornstarch |
| 1 | T | Lime or lemon juice |
| 1/4 | lb | Snow peas |
| 1 | T | Canola or vegetable oil |
| 1 | Carrot, peeled and cut into | |
| 1/4" slices on the | ||
| diagonal | ||
| 1 | Red bell pepper, thinly | |
| sliced | ||
| 1 | T | Fresh ginger root, finely |
| minced | ||
| 1 1/2 | T | Water |
| 4 | c | Chinese cabbage, coarsely |
| chopped | ||
| 2 | c | Spinach leaves, coarsely |
| shredded | ||
| 3 | Green onions, thinly sliced |
INSTRUCTIONS
To prepare the peanut sauce: Whisk together the peanut sauce, chili oil, cornstarch and lime juice. Set aside. To prepare the vegetables: Stem the snow peas and cut into halves on the diagonal; set aside. 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. 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 [email protected] Recipe by: Seattle Time 2/12/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <[email protected]> on Feb 26, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 130
Total Fat: 15.1g
Cholesterol: 12.5mg
Sodium: 822.4mg
Potassium: 975.4mg
Carbohydrates: 14.2g
Fiber: 5.6g
Sugar: 4.1g
Protein: 12g