Thai Vegetables with Peanut Sauce

by Debbie Sarfati, Whole Nourishment
serves 6

Ingredients:
  • small head of green cabbage, shredded
  • 3 carrots, sliced long and thin
  • 4 oz mushrooms, sliced
  • 3 stalks of celery, sliced long and thin
  • small head of broccoli, cut into trees
  • mung bean sprouts
  • head of green leaf lettuce
peanut sauce:
  • 2 tsp. minced garlic
  • 1 1/2 tsp. of chili paste
  • 2 Tbsp. vegetable oil
  • 1/2 cup chicken or veggie broth
  • 1/3 cup coconut milk
  • 1/2 cup creamy peanut butter
  • 1 Tbsp. tamari soy sauce
  • 1 tsp. xylitol
Method:
  1. Cut the cabbage, carrots, mushrooms, celery, and broccoli into the appropriate size pieces.
  2. Place the vegetables in a large pot and add 1-2 inches of water; Cover and let steam until the vegetables are tender.
  3. Tear the green lettuce into pieces, wash, dry, and set aside.
  4. To prepare the sauce, saute the garlic and bean paste in the oil until the garlic is slightly browned; Add the broth, coconut milk, peanut butter, soy sauce, and xylitol and mix to blend. Reduce the sauce to simmer and keep stirring until it thickens (note: if it becomes to thick, thin it out with additional coconut milk); set the sauce aside.
  5. Serve the steamed vegetables over the green leaf lettuce and top with mung bean sprouts.
  6. Drizzle with peanut sauce and serve.

    Basic Thai Ingredients

Did you know?

The wealthiest fifth of the world's people consume 86% of all goods and services, while the poorest fifth consumes one percent.
~United Nations, 2002

Quotes

"If you tickle the earth with a hoe she laughs with a harvest." ~Douglas William Jerrold

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