Ingredients
2lbsboiling potatoes,(about 6 pieces)
1lbgreen beans
8carrots
1lbbroccoli
½cuppeanut butter
2clovesgarlic
½tspred pepper flakes
1tbspbrown sugar
¼cuplemon juice,(from about 1 lemon)
1tbspsoy sauce
¾tspsalt
1cuphot water
2scallions including green tops
1cupcilantro,chopped, optional
2cucumbers
1cuptoasted sunflower seeds,or chopped peanuts
Preparation
Bring two medium saucepans of salted water to a boil.
Add the potatoes to one of the pans and cook for about 10 minutes until tender. Remove with a slotted spoon and drain well.
Meanwhile, cook the green beans in the other pan for about 4 minutes until tender. Remove with a slotted spoon and drain well.
As a pan becomes available, cook the carrots and broccoli separately for about 4 minutes each until just tender. Drain the vegetables well.
Meanwhile, puree the peanut butter, garlic, red pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender.
Put one of the empty saucepans over moderately low heat. Pour the sauce into the pan and warm through.
Stir in the scallions and cilantro.
Pour a little sauce on one large platter or individual plates. Arrange all the vegetables in small piles over the sauce.
Sprinkle with the seeds or nuts and serve with the remaining sauce.
