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"Hunger is the best sauce in the world."--Cervantes

Stir-Fried Vegetables in Thai Peanut Sauce Recipe

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This recipe for Stir-Fried Vegetables in Thai Peanut Sauce is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
peanut sauce

1/2 cup reduced-sodium chicken broth
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/4 cup crunchy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil


Stir-Fry
1 tablespoon sesame oil
1 small onion, cut into thin wedges
2 cups shredded napa cabbage
11⁄2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1⁄2 cup sliced water chestnuts, drained
1 tablespoon snipped fresh Thai basil or mint

3 cups hot cooked jasmine rice

1/4 cup coarsely chopped unsalted dry roasted peanuts

Directions:
Directions:
For sauce, in a small saucepan stir together broth, jalapeno pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 2 minutes or until jalapeno pepper is tender. Add peanut butter; stir until combined. Remove from heat. Stir in rice vinegar, soy sauce, and sesame oil; set aside

Pour sesame oil into a wok or large skillet. Heat snow peas, onion and cabbage until crisp-tender. Add mushrooms, water chestnuts,add the sauce,and Thai basil. Reduce heat to medium-low. Cook and stir for 1 to 5 minutes or until heated through. Serve immediately over rice. Sprinkle each serving with peanuts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 mins

 

 

 

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