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Stir-Fried Vegetables in Thai Peanut Sauce

Date added: December 11, 2007

  • Servings: 4 change
  • Calories per serving: 380
  • Prep time: 15
  • Cook time: 10

Ingredients

  • 1/2 cup broth, chicken, light, fat free, rducd sod, cnd
  • 1 jalapeno chile pepper seeded and finely chopped *
  • 1 garlic cloves minced
  • 1/4 cup peanute butter
  • 2 tbsp vinegar, rice, natural
  • 2 tbsp soy sauce, shoyu, low sodium
  • 1 cooking spray, 1/3 sec spray
  • 1 tsp oil, sesame, toasted, unrefined
  • 2 carrots cut into thin bite size strips
  • 1 onion cut into thin wedges
  • 2 cup cabbage, napa/nappa, fresh
  • 1 cucumber seeded and cut into thin bite size strips
  • 1 tbsp herb, basil, fresh, leaves, chpd
  • 3 cup rice, brown, long grain, ckd
  • 1/4 cup peanuts, dry roasted coarsely chopped

Recipe Method

1. For sauce, in a small saucepan stir together chicken broth, chile pepper and garlic. Bring to a boil; reduce heat. Cover and simmer about 2 minutes or until chile pepper is tender. Add peanut butter; stir until combined. Remove from heat. Stir in rice vinegar and soy sauce; set aside.

2. Coat an unheated wok or large nonstick skillet with nonstick cooking spray; add sesame oil. Heat over medium-high heat. Add carrots and onion; cook and stir about 4 minutes or until vegetables are crisp-tender.

3. Add the sauce, cabbage, cucumber and basil. Reduce heat to medium-low. Cook and stir for 1 to 2 minutes or until heated through. Serve immediately over hot cooked rice. If desired, sprinkle individual servings with peanuts.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 38019%
Fat 15g23%
Cholesterol 0mg0%
Sodium 437mg 18%
Carbohydrates 52g19%

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