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Stir-Fried Vegetables in Thai Peanut Sauce

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

  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.

Nutrition Information

Servings Per Recipe: 4
PER 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.