I found this recipe in a cooking magazine years ago; can’t remember which one. It is very delicious and nutritious, but with all of that cabbage and broccoli, this is not the dinner to cook on the same night you ask your husband to get you to bed on time. (see Archives for August post “Start with Sex”) This might be the evening for an after dinner stroll in the open air!
2 Tb creamy PEANUT BUTTER
1 1/2 Tb SOY SAUCE
1 1/2 Tb WATER
2 tsp RICE VINEGAR
1 tsp SUGAR
1/4 tsp ground PEPPER
2 Tb OIL (peanut, canola, your choice)
2 GREEN ONIONS, thinly sliced (SCALLIONS)
1 clove GARLIC, minced
2 tsp fresh minced GINGER
2 cups thinly sliced CABBAGE
2 cups BROCCOLI florets
2 cups thinly sliced portobello mushroom caps (I use regular cheap white mushrooms)
1. In a small bowl, whisk all sauce ingredients until well combined (1st six ingredients).
2. Heat oil in wok or large skillet over medium heat until hot. Add green onions, garlic, and ginger; cook 30 seconds, stirring constantly.
3. Add cabbage, broccoli, and mushrooms; cook 1 minute. Pour in peanut butter sauce. Cover pan; reduce heat to low. Cook 4 minutes or until vegetables are crisp-tender.
4. Serve over rice, fold in a flour tortilla, or enjoy all by itself!
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