Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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