Recipe - Vegetable Stew With Spicy Peanut Sauce

One half teaspoon Ginger root, finely chopped
2 3 cloves garlic,
Finely chopped
One half teaspoon Crushed red pepper
(optional)
1 md Onion, cut or sliced up
20 25 snow peas
2 md Carrots, cut or sliced up on diagonal
1 md Green bell pepper, cored and
Sliced
2 small Zuchinni (one green, one
Yellow)
Sliced on diagonal, thicker
Than the carrots
1 cup Bean sprouts
6 8 mushroom, quartered
Ground pepper to taste

Heat wok over medhigh heat, toss in first seven ingredients, (thru bell
pepper) along with a tablespoon or two of water. Stir fry constantly til
onion is becoming limp, then add zuchinni and bean sprouts. As zuchinni is
softening, add mushrooms, stirring continually (takes 610 minutes
depending on how crisp you want the vegetables) The trick is to add the
quickercooking vegetables last, so they don't overcook.

Serve over rice, with soy sauce to taste.

A variation is to use the wok as a steamer: Heat wok as above, and toss
together all ingredients, along with about One half cup of equal parts soy sauce
and water. Quickly stir for a minute or so, then push vegetables up onto
side of wok, and cover. When steam escapes from under cover, vegetables are
done... remove from heat, toss together into a large bowl; serve over rice.

Some of our favorite variations are:

Peas & Carrots Stir Fry use only snow peas and cut or sliced up carrots. Mushroom
& Onion Stir Fry use only onion slices and quartered mushrooms.
Occasionally, we'll add yakisoba noodles, and forego the rice.

A few notes about wok cooking: I use a hammered steel wok, which might make
the second method possible: the ingred. will stay up on the sides, away
from the very hot bottom, where the liquid is boiling. With a machinemade,
or electric wok, this may not be possible.

I use only water and a brush to clean the wok, never soap, as this will
cause sticking. When clean, I place the wok over heat source to dry, and
wipe the inside with about 1 tsp of olive oil, using a paper towel. Let
cool, and put away... the oil will prevent rusting, and is all the oil
required for your next cooking.

Now, having said all that, I would also second Elizabeth's suggestion, and
would welcome any one else's stir fry suggestions!

Source: Original

Posted by doug@getnet.com (Doug Hutter) to the Fatfree Digest [Volume 15
Issue 9] Feb. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip