PEANUT SAUCE
1/2 cup Prepared Thai peanut sauce, * see note
1/4 tsp Hot chili oil
1/2 tsp Cornstarch
1 tbsp Lime or lemon juice
VEGETABLES
1/4 lb Snow peas
1 tbsp Canola or vegetable oil
1 large Carrot, peeled and cut into 1/4" slices, on the diagonal
1 medium Red bell pepper, thinly sliced
1 tbsp Fresh ginger root, finely minced
1 1/2 tbsp Water
4 cup Chinese cabbage, coarsely chopped
2 cup Spinach leaves, coarsely shredded
3 Green onions, thinly sliced
|
|
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.
|
|
