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Ingredientes
- 1/2 c. prepared Thai peanut sauce, * see note
- 1/4 tsp warm chili oil
- 1/2 tsp cornstarch
- 1 Tbsp. lime or possibly lemon juice
- 1/4 lb snow peas
- 1 Tbsp. canola or possibly vegetable oil
- 1 lrg carrot, peeled and cut into 1/4" slices, on diag
- 1 med red bell pepper, thinly sliced
- 1 Tbsp. fresh ginger root, finely chopped
- 1Â 1/2 Tbsp. water
- 4 c. Chinese cabbage, minced
- 2 c. spinach leaves, coarsely minced
- 3 x green onions, thinly sliced
Direcciones
- 1. To prepare the peanut sauce: Whisk together the peanut sauce, chili oil, cornstarch and lime juice. Set aside.
- 2. To prepare the vegetables: Stem the snow peas and cut into halves on the diagonal; set aside.
- 3. In a large nonstick skillet, heat the oil over medium-high heat. When the pan is warm, add in the carrot and saute/fry 2 min. Add in the snow peas, bell pepper, ginger and water. Cook 2 min. Then stir in the cabbage, spinach and green onions; cook 2 min.
- 4. Add in the peanut sauce and cook a couple of min till the sauce has thickened slightly and is coating the vegetables.
- Note: Many prepared peanut sauces are on the market. Look for a selection in the Asian section of major supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 5 servings | |
| Calories 59 | |
| Calories from Fat 27 | 46% |
| Total Fat 3.12g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 329mg | 9% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.31g | 2% |
| Protein 2.13g | 3% |
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