Stir-Fried Vegetables in Thai Peanut Sauce
Nutrition Facts
- cal. (kcal) 350

- Makes: 4 servings
- Start to Finish: 25 mins
- Carb Grams Per Serving: 39
Ingredients
-
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
Directions
- 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.
- 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.
- 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.
Nutrition Information
Servings Per Recipe: 4PER SERVING: 350 cal., 18 g total fat (3 g sat. fat), 459 mg sodium, 39 g carb. (4 g fiber, 5 g sugars), 11 g pro.
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