Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Vegetables in Peanut Sauce Recipe
    Lost? Site Map

    Chinese Vegetables in Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Smilyn's Note:

    Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
    2. 2
      Prepare noodles according to packaged directions. Drain and set aside.
    3. 3
      In a medium nonstick skillet; heat water or broth over medium high heat.
    4. 4
      Add carrots and garlic; cook, stirring for 2 minutes.
    5. 5
      Add mushrooms, pea pods, scallions, and red pepper flakes.
    6. 6
      Saute until tender-crisp, about 2 minutes.
    7. 7
      Stir in peanut sacue.
    8. 8
      Cook until smooth and bubbly.
    9. 9
      Pour over hot noodles.

    Ratings & Reviews:

    • on May 09, 2007


      Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I'll definitely make it again. .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2006


      Excellent flavor! My wife and I both agreed that this is a keeper. I do think that GOOD peanut butter is the key... I used organic chunky peanut butter. Since we keep dried shiitake mushrooms in our pantry, I rehydrated them in 3/4 cup of water and used the water in the recipe. I used yakisoba noodles (from Safeway) right out of the package. This recipe was soooo simple but soooo good. Thanks! —

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Vegetables in Peanut Sauce

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.2
    Calories from Fat 256
    Total Fat 28.4 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 1032.0 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 5.7 g
    Sugars 9.1 g
    Protein 12.8 g

    The following items or measurements are not included:

    snow pea pods

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes