| 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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