Vegetable stew with spicy peanut sauce

Yield: 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