Recipe - Stir-Fried Vegetables W Spicy Peanut Sauce (Quick)

PEANUT SAUCE
One half cup Prepared Thai peanut sauce,
* see note
One fourth teaspoon Hot chili oil
One half teaspoon Cornstarch
1 tablespoon Lime or lemon juice

VEGETABLES
One fourth pound Snow peas
1 tablespoon Canola or vegetable oil
1 lg Carrot, peeled and cut into
1/4" slices, on the
diagonal
1 md Red bell pepper, thinly
cut or sliced up
1 tablespoon Fresh ginger root, finely
minced
1 One half tablespoon Water
4 cup Chinese cabbage, coarsely
chopped
2 cup Spinach leaves, coarsely
shredded
3 Green onions, thinly cut or sliced up

1. To prepare the peanut sauce: Whisk together the peanut sauce, chili oil,
cornstarch and lime juice. Set aside.

2. To prepare the vegetables: Stem the snow peas and cut into halves on the
diagonal; set aside.

3. In a large nonstick skillet, heat the oil over mediumhigh heat. When
the pan is hot, add the carrot and saute 2 minutes. Add the snow peas, bell
pepper, ginger and water. Cook 2 minutes. Then stir in the cabbage, spinach
and green onions; cook 2 minutes.

4. Add the peanut sauce and cook a couple of minutes until the sauce has
thickened slightly and is coating the vegetables.

Note: Many prepared peanut sauces are on the market. Look for a selection
in the Asian section of major supermarkets.

NOTES : Developed by CeCe Sullivan of The Seattle Times food staff. MC
formatted 2/25/97 by MsRooby@sprintmail.com

Recipe by: Seattle Time 2/12/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.