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Here’s one way to get the kids to eat their vegetables, so as long as they don’t have peanut allergies – cook them in a spicy sauce made from peanut butter and add a garnish of chopped roasted peanuts.  All you need to add is some steaming rice or brown rice noodles.

 

1 tbsp                 olive oil

2                        onions, finely chopped

6                        medium carrots, peeled and thinly

                         sliced (about 4 cups/1 L)

4                        stalks celery, diced

                         (about 2 cups/500mL)

2 tbsp                 minced gingerroot

4                        cloves of garlic, minced

½ tsp                  cracked black peppercorns

1 cup                  vegetable stock

3 cups                 frozen sliced green beans

                             (see tip)

½ cup                 smooth natural peanut butter

2 tbsp                 soy sauce

2 tbsp                 freshly squeezed lemon juice

1 tbsp                 pure maple syrup

2 tsp                   Thai red curry paste

4 cups                shredded Napa cabbage

2 cups                 bean sprouts

½ cup                 finely chopped green onions,

                          white part only

½ cup                 chopped dry roasted peanuts

 

1.    In a large skillet, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add gingerroot, garlic and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add vegetable stock and stir well.

2.    Add green beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until vegetables are tender.

3.    In a bowl, beat together peanut butter, soy sauce, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker stoneware and stir well. Add Napa cabbage, in batches, stirring until each batch is submerged in liquid. Cover and cook for 10 minutes, until heated through. Stir in bean sprouts. Garnish each serving with a sprinkle of green onions, then peanuts.

VARIATION

Add 2 cups (500mL) cooked broccoli florets along with the cabbage.

TIP

If you prefer, substitute fresh green beans for the frozen. Blanch in boiling water for 4 minutes after the water returns to a boil and add to the slow cooker along with the cabbage.

Make Ahead

This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.

Makes 8 Servings

Works in slow cookers from 3 ½ to 6 quarts