*  Exported from  MasterCook  *
 
                   VEGETABLE STEW WITH SPICY PEANUT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Stews                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Sugar
      1/4   c            Chopped dry-roasted peanuts
      1/4   c            Scallions -- chopped
 
   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
  
 
 
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