Cut carrots diagonally into thin slicesl cut the cauliflower into small florets, then slice the stalk thinly. thickly slice the bok choy. cut the beans into 1 1/4 inch lengths.
Heat oil in large skillet or preheated wok. add the garlic and scallions and stir-fry for 1 minute. stir in the chili paste and cook for a few seconds. add the carrots and cauliflower and stir-fry for 2-3 minutes.
add the bok choy and beans and stir-fry for an additional 2 minutes. stir in the soy sauce and rice wine. mix the peanut butter with the coconut milk and stir into the skillet, then cook, stirring, for an additional 1 minute transfer to a serving dish.
Originally Submitted
7/4/2010
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