Title: Vegetable Stew with Spicy Peanut Sauce
Categories: Soup Vegetarian
Yield: 6 Servings

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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