Vegetables in Peanut Sauce with Noodles

 

1 1/4

cups water

1

cup creamy peanut butter

1/4

cup sugar

1/2

cup soy sauce

1

tablespoon cornstarch

1

tablespoon grated gingerroot

8

medium green onions, sliced ( 1/2 cup)

2

cups cauliflowerets

2

cups broccoli flowerets

2

medium carrots, cut into matchstick-size pieces (1 cup)

2

medium stalks celery, sliced (1 cup)

1

bag (8 ounces) fresh bean sprouts

1

can (8 ounces) sliced water chestnuts, drained

5

cups chow mein noodles

Dry-roasted peanuts, if desired

• 1 Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
• 2 Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
• 3 Serve vegetable mixture over noodles. Sprinkle with peanuts.