| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Stews, Vegetarian, Vegan |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
White onion; peeled |
| 1 |
|
Red bell pepper; seeded |
| 1 |
|
Yellow bell pepper; seeded |
| 1 |
lb |
Cabbage |
| 2 |
md |
Carrots; peeled |
| 4 |
cl |
Garlic |
| 1/2 |
lb |
Fresh green beans |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dark brown sugar |
| 2 1/2 |
tb |
Olive oil |
| 1 |
tb |
Fresh ginger; minced |
| 1/2 |
ts |
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 |
tb |
Lemon juice |
| 1 |
ts |
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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