Mixed Vegetables in Spicy Peanut Sauce

Mixed Vegetables in Spicy Peanut Sauce Mixed Vegetables in Spicy Peanut Sauce

Here’s one way to get kids to eat their vegetables, so 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.


Medium to large (3/12 to 5 quart) slow cooker

1 tbsp olive oil

2 onions, finely chopped

6 medium carrots, peeled and thinly sliced (about 4 cups)

4 stalks celery, diced (about 2 cups)

2 tbsp minced gingerroot

4 cloves garlic, minced

4 1/2 tsp cracked black peppercorns

1 cup vegetable stock

3 cups frozen sliced green beans

1/2 cup smooth natural peanut butter

2 tbsp gluten-free reduced-sodium 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

1/2 cup finely chopped green onions, white part only

1/2 cup chopped dry roasted peanuts


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

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


I always have a bag of frozen green beans in the freezer because they can be conveniently added to slow cooker recipes. They contain valuable nutrients: vitamins C and K, a selection of the B vitamins, including folate, and the minerals manganese, iron and magnesium. They also contain fiber.

Courtesy of The Healthy Slow Cooker, Second Edition by Judith Finlayson 2014 © www.robertrose.ca Available where books are sold.

Image credit: Colin Erricson

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