Mixed Vegetables with Peanut Sauce


Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons peanut butter
  • 1½ cups water
  • 1 teaspoon shrimp paste
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon ground hot red pepper
  • 1 tablespoon lemon juice
  • Salt
  • 1 cup sliced cabbage
  • 1 cup diced green beans
  • 1 pound spinach
  • 1 cup bean sprouts


  1. Combine the peanut butter, water, shrimp paste, garlic, brown sugar, red pepper and lemon juice in a saucepan. Bring to a boil, reduce heat, and simmer for two minutes. Add salt to taste. Cool.

  2. Boil the cabbage and beans in salted water to cover for twenty minutes. Add the spinach and simmer for five minutes. Add the bean sprouts and cook, stirring, for one minute. Drain. Place vegetables on a large serving dish. Top with the sauce and serve immediately.

Part of