Recipe - Vegetable Stew With Soybeans

1 lg White onion; peeled
1 Red bell pepper; seeded
1 Yellow bell pepper; seeded
1 pound Cabbage
2 md Carrots; peeled
4 cl Garlic
One half pound Fresh green beans
2 tablespoon Soy sauce
2 tablespoon Dark brown sugar
2 One half tablespoon Olive oil
1 tablespoon Fresh ginger; minced
One half teaspoon Crushed red pepper flakes
2 cup Broccoli florets
2 cup Cauliflower florets
1 Three fourths cup Vegetable broth
One half cup Peanut butter
1 One half tablespoon Lemon juice
1 teaspoon Sugar
One fourth cup Chopped dryroasted peanuts
One fourth cup Scallions; chopped

Cut onion, bell peppers and cabbage into 1inch squares. Cut carrots on
diagonal into thin slices. Chop 3 cloves of garlic and crush remaining
clove through press. Cut green beans into 1 1/2inch pieces. Combine soy
sauce and brown sugar. Heat oil in a large deep skillet. Stirfry 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 stirfry
2 minutes. Add cabbage and stirfry until slightly wilted, 35 minutes. Add
broccoli, cauliflower, and 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini