Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

total:
24 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

335 calories; fat 21g; cholesterol 93mg; saturated fat 4g; carbohydrates 26g; mono fat 9g; poly fat 6g; insoluble fiber 5g; sugars 16g; protein 12g; vitamin a 10909.5IU; vitamin c 28.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.6mg; vitamin b6 0.5mg; folate 105.6mcg; vitamin b12 0.3mcg; sodium 954mg; potassium 687mg; calcium 118mg; iron 2.1mg.
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