Vegetable Kare Kare Peanut Stew
A traditional Filipino stew featuring a thick, savory peanut sauce.
PREP TIME :
- 2 Tbsp corn oil
- 9 oz (250 g) gluten or seitan cubes
- 2 cloves garlic, crushed
- 1 medium onion, sliced
- ½ C ground peanuts
- ¼ C ground toasted rice
- Atsuete (optional)—soak 1 Tbsp of annoto seeds in ½ C water for 30 mins; add the liquid (not the seeds) to the recipe
- ¼ tsp salt
- 7 oz (200 g) eggplant, sliced
- 3½ oz (100 g) string beans, sliced
- 5 oz (150 g) banana heart or bud
- 3½ oz (100 g) bok choy (pechay), sliced
- To make ground, toasted rice: Place rice, ½ cup at a time, in a frying pan or wok and
- heat over moderate heat, stirring frequently to keep it from burning and to allow it to
- develop a uniform, deep golden color—2 to 3 minutes. Then remove it from heat and
- cool to room temperature. Grind the toasted rice coarsely—not finely—in a blender,
- or spice or coffee grinder.
- 2 Heat the corn oil in a large skillet. Sauté the gluten/seitan, then add the garlic and
- 3 Add enough water to cover gluten, add ground peanuts and ground rice, and simmer
- to thicken.
- 4 Add atsuete for coloring, and season with salt.
- 5 Turn heat to low, and add the eggplant, then string beans, then banana heart, then
- bok choy (pechay). Cook until vegetables are tender (don’t overcook).
- Note: This recipe doesn’t contain cholesterol because it uses the protein product gluten
- instead of oxtails or other meat. (Gluten is made from protein that is in a variety of
- grains, such as wheat and rye. One form of wheat gluten, seitan, is sold as strips or in
- cans at health food stores and Asian supermarkets.)
Nutrition (per serving):
Calories 300, Total fat 12 g, Saturated fat 2 g, Cholesterol 0 mg, Sodium 125 mg, Total fiber 4 g, Protein 36 g, Carbohydrates 20 g, Potassium 320 mg
*Percent Daily Values are based on a 2,000 calorie diet.