Mixed Vegetables in Peanut Sauce
Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
green beans
|
|
| 20 | ounces |
spinach
fresh |
|
| ½ | each |
cabbage
sliced |
|
| 1 | pound |
mung bean sprouts
|
|
| 1 | pound |
potatoes
new |
|
| 1 | each |
cucumbers
sliced |
|
| 3 | large |
eggs
hard boiled |
|
| Peanut butter sauce | |||
| ½ | cup |
peanut butter
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | cup |
coconut milk
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
green beans
|
|
| 578 | ml/g |
spinach
fresh |
|
| 0.5 | each |
cabbage
sliced |
|
| 453.6 | g |
mung bean sprouts
|
|
| 453.6 | g |
potatoes
new |
|
| 1 | each |
cucumbers
sliced |
|
| 3 | large |
eggs
hard boiled |
|
| Peanut butter sauce: | |||
| 118 | ml |
peanut butter
|
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
brown sugar
|
|
| 237 | ml |
coconut milk
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
Directions
To make the sauce:
In a small saucepan, mix together peanut butter, garlic, sugar, coconut milk, lemon juice and salt.
Bring to a boil, reduce heat, and simmer for 2 minutes.
Add water if the sauce is too thick.
To prepare the vegetables:
Boil cabbage, carrots, green beans and spinach in water for 20 minutes.
One minute before other vegetables are done, add bean sprouts, stir and drain.
Place vegetables on a large serving platter and garnish with sliced potatoes, sliced eggs, and sliced cucumber.
Serve with peanut sauce on the side.
