| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Stews, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | White onion, peeled | |
| 1 | Red bell pepper, seeded | |
| 1 | Yellow bell pepper, seeded | |
| 1 | lb | Cabbage |
| 2 | Carrots, peeled | |
| 4 | Garlic | |
| 1/2 | lb | Fresh green beans |
| 2 | T | Soy sauce |
| 2 | T | Dark brown sugar |
| 2 1/2 | T | Olive oil |
| 1 | T | Fresh ginger, minced |
| 1/2 | t | Crushed red pepper flakes |
| 2 | c | Broccoli florets |
| 2 | c | Cauliflower florets |
| 1 3/4 | c | Vegetable broth |
| 1/2 | c | Peanut butter |
| 1 1/2 | T | Lemon juice |
| 1 | t | Sugar |
| 1/4 | c | Chopped dry-roasted peanuts |
| 1/4 | c | Scallions, chopped |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 179
Total Fat: 21g
Cholesterol: <1mg
Sodium: 783.5mg
Potassium: 672.1mg
Carbohydrates: 31.2g
Fiber: 7.1g
Sugar: 12.6g
Protein: 11.2g