Market Vegetables with Peanut Sauce

It's critical the vegetables are dry to the touch before you add them to the pan. Excess moisture will steam them, turning the dish into a soggy braise.

Market Vegetables with Peanut Sauce Enlarge Image
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3 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
1 1/4 cup
Yields:
5 cups
Start to Finish:
24 mins
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Market Vegetables with Peanut Sauce

Ingredients
1/3
cup crunchy peanut butter
2
tablespoons brown sugar
3
tablespoons soy sauce
2
tablespoons lime juice
1/8
teaspoon crushed red pepper
1/4
cup dry sherry, or apple or orange juice
2
tablespoons peanut or vegetable oil
2
tablespoons peeled and minced ginger
4
medium carrots, chopped
8
ounces green beans, trimmed (1 cup)
3
cups coarsely chopped napa cabbage
2
hard-cooked eggs, chopped

Directions

  1. 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.
  2. 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.
  3. 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
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