1 lg White onion -- peeled

1 Red bell pepper -- seeded

1 Yellow bell pepper -- seeded

1 lb Cabbage

2 md Carrots -- peeled

4 cl Garlic

1/2 lb Fresh green beans

2 tb Soy sauce

2 tb Dark brown sugar

2 1/2 tb Olive oil

1 tb Fresh ginger -- minced

1/2 ts Crushed red pepper flakes

2 c Broccoli florets

2 c Cauliflower florets

1 3/4 c Vegetable broth

1/2 c Peanut butter

1 1/2 tb Lemon juice

1 t Sugar

1/4 c Chopped dry-roasted peanuts

1/4 c Scallions -- chopped

Cut onion, bell peppers and cabbage into 1-inch squares. Cut carrots on diagonal into thin slices. Chop 3 cloves of garlic and crush remaining clove through press. Cut green beans into 1 1/2-inch pieces. Combine soy sauce and brown sugar. Heat oil in a large deep skillet. Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges. Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes. Add cabbage and stir-fry until slightly wilted, 3-5 minutes. Add broccoli, cauliflower, and 1 1/2 cups of the broth. Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes. Menawhile, in a small bowl combine

peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic. Stir into stew and simmer uncovered, for 5 minutes. Serve in chopped peanuts and scallions sprinkled on top. Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/13/96