Directions:
- Cook or steam cabbage, cauliflower, carrots, green beans and bean sprouts separately until crisp-tender then set aside.
- Heat oil in heavy skillet then add onion and garlic and sauté until soft.
- Reduce heat and add stock, peppers, lemon juice, lemon rind, peanut butter, bay leaves, ginger root, salt and soy sauce then simmer 15 minutes.
- Arrange vegetables on large platter.
- Top with peanut sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.3 Kcal (2815 kJ) | ||
| Calories from fat | 194.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Sodium | 16773.56mg | 699% | |
| Potassium | 761.53mg | 16% | |
| Total Carbs | 94.47g | 31% | |
| Sugars | 10.32g | 41% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 65.2mg | 109% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 6.4mg | 35% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.36 Kcal (780 kJ) | ||
| Calories from fat | 53.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 33% | |
|---|---|---|---|
| Sodium | 4649.7mg | 699% | |
| Potassium | 211.1mg | 16% | |
| Total Carbs | 26.19g | 31% | |
| Sugars | 2.86g | 41% | |
| Dietary Fiber | 2.08g | 30% | |
| Protein | 3.38g | 24% | |
| Vitamin C | 18.1mg | 109% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 1.8mg | 35% | |
| Calcium | 22.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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