Market Vegetables with Peanut Sauce
- In a small bowl combine peanut butter, brown sugar, 2 Tbsp. of the soy sauce, lime juice, and crushed red pepper. Stir to combine. In another small bowl combine sherry and remaining 1 Tbsp. soy sauce; set aside.
- Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds. Swirl in the 2 Tbsp. peanut oil. Add ginger; stir-fry 10 seconds or until fragrant. Add carrots; stir-fry 2 minutes. Add beans and cook 2 minutes or more or until beans are bright green. Swirl in sherry mixture and stir-fry 2 minutes more or until vegetables are crisp-tender and vegetables have absorbed most of the liquid. Add cabbage; cook 30 seconds or until slightly wilted.
- To serve, drizzle with peanut butter mixture. Top with chopped eggs.
Nutrition Facts (Market Vegetables with Peanut Sauce)
- Per serving:
- 335 kcal cal.,
- 21 g fat
- (4 g sat. fat,
- 6 g polyunsaturated fat,
- 9 g monounsatured fat),
- 93 mg chol.,
- 954 mg sodium,
- 26 g carb.,
- 5 g fiber,
- 16 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet