Market Vegetables with Peanut Sauce
cup crunchy peanut butter
tablespoons brown sugar
tablespoons soy sauce
tablespoons lime juice
teaspoon crushed red pepper
cup dry sherry, or apple or orange juice
tablespoons peanut or vegetable oil
tablespoons peeled and minced ginger
medium carrots, chopped
ounces green beans, trimmed (1 cup)
cups coarsely chopped napa cabbage
hard-cooked eggs, chopped
- 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