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Stir-Fried Vegetables in Thai Peanut Sauce

Rated : 
 by 2 people
Makes: 4 servings Start to Finish 25 mins View Nutrition Facts


  • 1/2 cup  reduced-sodium chicken broth
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1/4 cup  peanut butter
  • 2 tablespoons  rice vinegar
  • 2 tablespoons  reduced-sodium soy sauce
  • 1 teaspoon  toasted sesame oil
  • 1 tablespoon  cooking oil
  • 2 medium carrots, cut into thin bite-size strips
  • 1 small onion, cut into thin wedges
  • 2 cups  shredded napa cabbage
  • 1 small cucumber, seeded and cut into thin bite-size strips
  • 1 tablespoon  snipped fresh Thai basil or mint
  • 3 cups  hot cooked jasmine or regular rice
  • 1/4 cup  coarsely chopped unsalted dry roasted peanuts


1. For sauce, in a small saucepan stir together broth, jalapeno pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 2 minutes or until jalapeno pepper is tender. Add peanut butter; stir until combined. Remove from heat. Stir in rice vinegar, soy sauce, and sesame oil; set aside.

2. Pour cooking oil into a wok or large skillet. Heat wok over medium-high heat. Stir-fry carrots and onion in hot oil about 4 minutes or until vegetables are crisp-tender.

3. Add the sauce, cabbage, cucumber, and Thai basil. Reduce heat to medium-low. Cook and stir for 1 to 2 minutes or until heated through. Serve immediately over rice. Sprinkle each serving with peanuts.

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