[CH] Oriental Pepper Stir Fry in Peanut Sauce
Allen Prunty (allen@alprunty.com)
Tue, 29 Jul 2008 17:21:50 -0400
Note: I use THAI peppers... Jalapenos are just WRONG!
* Exported from MasterCook *
Oriental Pepper Stir Fry with Peanut Sauce
Recipe By :Nels Peterson
Serving Size : 4 Preparation Time :0:45
Categories : Chili Head, One Dish Meals
Amount Measure Ingredient -- Preparation Method
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14 ounces lean beef -- cut into strips for stir fry
4 whole green or red bell peppers -- chopped
1 cup or more green onions -- chopped
4 whole jalapeņos -- sliced thin stemmed and seeded
1/4 cup peanut butter -- smooth
1 can low sodium chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1 tablespoon low sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup cold water
3 tablespoons cornstarch
2 tablespoons vegetable oil
Combine Peanut butter, chicken broth, pepper flakes, ginger, soy and
Worcestershirein sauce pan, bring to boil, stir till smooth. Combine
cold water and cornstarch in tightly covered container, shake and add to
peanut butter/broth mixture. Cook till thickened.
Heat oil in large skillet, stir fry meat till just done. Remove meat from
pan, stir fry vegetables for 5 - 7 minutes. Add meat to pan, stir fry to
mingle vegetable and meat flavors, add thickened sauce, simmer for 3
minutes. Serve over rice or oriental noodles.
Cuisine:
"Chinese"
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Per Serving (excluding unknown items): 449 Calories; 30g Fat (58.2%
calories from fat); 29g Protein; 19g Carbohydrate; 4g Dietary Fiber; 61mg
Cholesterol; 473mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
1 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 2236 0 0 0 0 0 0 0 0 0 0 0