*  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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