Southeast Asian–Style Vegetable Stew

Name: Southeast Asian–Style Vegetable Stew
Yield: 6 servings
Ingredients: 2 tablespoons cornstarch; 1 cup light coconut milk; 1/4 cup jarred Thai peanut satay sauce; Juice of 1 lime; 2 tablespoons natural granulated sugar; 3 to 4 ounces fine rice noodles or bean-thread noodles; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 3 cups bite-sized broccoli florets; 3 cups bite-sized cauliflower florets; 2 cups fresh slender green beans, trimmed and cut in half (see Note); 1 large red bell pepper, cut into narrow strips; 1 to 2 fresh chilies, to taste, seeded and minced, or dried hot red pepper flakes to taste; 1 cup water; Chopped peanuts; Sliced scallions

December 9, 2011

A one-dish meal, spiced with chili peppers and served over noodles.

Cooks' Note

If fresh slender green beans are unavailable, substitute frozen. Try Cascadian Farms organic petite whole green beans for a nice effect.

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