Heading East

Having just typed that title, I'm now thinking that it would probably be quicker for me to head west to get to Thailand (or thereabouts), but there you go. Mercator projection has ruined my sense of the earth's spherical reality. Yes, we are going Thai-style with this blog post, and as usual, please note the disclaimer-esque use of the appendage '-style'  - I make no claims for the authenticity or the Thai-ness of this dish. However, the use of peanuts in the sauce did remind me of satay, so there you go.

The original recipe came from my imaginary best friend Judith Finlayson. No, she isn't imaginary. I assume she does exist somewhere (probably in a kitchen, standing next to a bubbling slow cooker). However, I have sadly never met her. If I ever do, I will probably become a blubbering mess and say something stupid, rather than what I really should say, which is "Thank you - my family need not starve because of your wonderful slow-cooker books". Instead I will no doubt say something more like, "Gulp, blub, mumble, I love you, blub, mumble snort". It's probably a good job I don't get out much.

You've probably gathered by now that this gem is another slow cooker hit, which takes a bare minimum of prep time before slowly cooking away all day, and making the kitchen smell decidedly yummy. All it needs to serve is a bowl of steaming jasmine rice, or some noodles. And in case you're wondering, the sauce is not spicy-hot, but rather spicy-flavorful. My kids all lapped this up, then begged for more :-)

Mixed Vegetables in Spicy Peanut Sauce
adapted from The Vegetarian Slow Cooker by Judith Finlayson
Serves 6

canola oil
2 onions, finely chopped
6 medium carrots, peeled and thinly sliced (about 4 cups total)
4 stalks celery, diced (about 2 cups)
2 TBSP ginger root, minced
4 cloves garlic, minced
1/2 tsp ground black pepper
1 3/4 cups vegetable broth
3 cups frozen sliced green beans
1/2 cup smooth peanut butter
2 TBSP soy sauce
2 TBSP lemon juice
1 TBSP maple syrup
2 tsp Thai red curry paste
4 cups shredded Napa cabbage
2 cups bean sprouts
1/2 cup finely chopped green onions
1/2 cup dry roasted peanuts, coarsely chopped

1. Heat some canola oil in a large skillet over medium heat and sauté the onions, carrots and celery for about 7 minutes until softened. Add ginger, garlic and pepper and cook for a further minute, stirring. Transfer to slow cooker stoneware.
2. Add vegetable broth and green beans to slow cooker and stir together. Cover and cook on LOW for 6 hours, or HIGH for 3 hours, by which time the vegetables should be tender.
3. In a bowl, beat together the peanut butter, soy sauce, lemon juice, maple syrup and red curry paste with a whisk until combined. Add to the slow cooker with the shredded cabbage and stir well so that all the vegetables are submerged in the liquid.
4. Cover and cook for 10 minutes on high until heated through.
5. Stir in bean sprouts, and serve over rice with a sprinkle of green onions and peanuts on the top.