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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tried and true and very tasty. Hubby loves this dish and often requests it. It's good as a side dish with pork or chicken or great as a main dish with a salad and bread. We love it. Ingredients:
1/2 small head cabbage cut up |
1 small head cauliflower |
4 carrots cut in small strips |
1-1/2 cups fresh green beans chopped |
2 cups fresh bean sprouts |
2 pounds baby shrimp cooked |
peanut sauce |
3 tablespoons oil |
1/2 cup white onions finely chopped |
2 cloves garlic minced |
2 cups vegetable stock |
1-1/2 cups coconut milk |
2 teaspoons hot peppers chopped |
2 teaspoons lemon juice |
grated rind of 1 lemon |
1 cup chunky peanut butter |
2 bay leaves |
1 teaspoon ginger root finely grated |
1 teaspoon salt |
1 teaspoon soy sauce with 1 teaspoon brown sugar added |
Directions:
1. Cook or steam cabbage, cauliflower, carrots, green beans and bean sprouts separately until crisp-tender then set aside.
2. Heat oil in heavy skillet then add onion, garlic and shrimp and sauté 5 minutes.
3. Reduce heat and add stock, peppers, lemon juice, lemon rind, peanut butter, bay leaves, ginger root, coconut milk, salt and soy sauce then simmer 15 minutes.
4. Arrange vegetables and shrimp on large platter.
5. Top with peanut sauce.
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