Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 This is out of my What's Cooking Thai cookbook. I enjoy this flavors in this. Judy Mixed Vegetables in Peanut Sauce 2 carrots, peeled 1 sm. head of Cauliflower 2 sm heads of Green Bok Choi or cabbage 5 1/2 oz green beans, fresh or frozen, but thawed ( this is usually about 1 c. or slightly more) 2 Tbsp. Vegetable oil 1 Garlic Clove, minced 6 green onion, sliced 1 tsp. chili paste 2 Tbsp. Soy Sauce 2 Tbsp. Rice Wine Vinegar 4 Tbsp. Smooth or Crunchy Peanut Butter 3 Tbsp. Coconut Milk Cut Carrots into thin slices, cauliflower into small florets and slice their stalk thinly. Heat the Oil in a wok and stir-fry the garlic and green onions about one minute. Stir in the chili paste and cook a few seconds. Add the carrots and cauliflower and stir-fry for 2-3 minutes. Add the Bok Choi/cabbage and beans and stir-fry and additional 2 minutes. Stir in the soy sauce and rice wine vinegar. Mix the Peanut Butter with the Coconut Milk and stir into the pan, then cook, stirring, for an additional minute. Serve immediately Quote Link to comment Share on other sites More sharing options...
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