4 Serves
87 Mins
Wash and prepare the assorted vegetables by trimming the long beans and cleaning the spinach and bean sprouts.
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
316 mg / 4,700 mgSodium
1090 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Bring a large pot of water to a boil and blanch the vegetables until tender-crisp, then drain them using a colander.
In a frying pan, heat the cooking oil over medium heat to prepare the base for the peanut sauce.
Add the peanut sauce ingredients to the pan and stir until the sauce is heated through and well-combined, seasoning with salt and pepper to taste.
Arrange the blanched vegetables on a serving dish and pour the warm peanut sauce generously over the top before serving.
3
g11
g0
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