Ingredients
1/2
cup dry-roasted peanuts
Cooking spray
1
tablespoon cornstarch
1
teaspoon sugar
1
tablespoon cold water
1/2
cup vegetable broth
1
teaspoon chili puree with garlic
1
bag (1 lb) frozen whole carrots, green beans and yellow (wax) beans (or other combination)
Hot cooked brown rice, if desired
Preparation
Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.
