Stir-Fried Vegetables in Thai Peanut Sauce
- 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.