Ingredients
- 2 bell pepper seeded (yellow)
- 2 carrots (peeled)
- 2 cauliflower florets
- 1 onion (white peeled)
- 425 ml vegetable broth
- 250 gr green beans (fresh)
- 180 gr broccoli florets
- 170 gr cabbage
- 110 gr peanut butter
- 50 gr dry peanuts (chopped roasted)
- 34 gr scallions (chopped)
- 38 ml olive oil
- 30 ml soy sauce
- 28 gr dark brown sugar
- 22 ml lemon juice
- 16 gr ginger (fresh minced)
- 4 gr sugar
- 1 gr pepper flakes (crushed red)
- some garlic
Cut onion, bell peppers and cabbage into 3 cm squares. Cut carrots on diagonal into thin slices. Chop 3 cloves of garlic and crush remaining clove through press. Cut green beans into 4 cm pieces. Combine soy sauce and brown sugar. Heat oil in a large deep skillet. Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges. Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes. Add cabbage and stir-fry until slightly wilted, 3-5 minutes. Add broccoli, cauliflower, and 1.5 cups of the broth. Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes. Menawhile, in a small bowl combine peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic. Stir into stew and simmer uncovered, for 5 minutes. Serve in chopped peanuts and scallions sprinkled on top. Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%)