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| 8 x ca. 30 g | white cabbage |
| 1/4 Tasse | sesame oil |
| 1 gross | Onion, cut in fourths, thinly sliced |
| 1 | Green bell pepper, seeded, thinly sliced |
| 6 x ca. 30 g | bean sprouts fresh |
| 1 | Fresh green chili, seeded, finely chopped |
| 1 | cloves garlic crushed |
| 2 | Shallots finely chopped |
| 1/2 Teelöffel | ground cumin |
| 1/3 Tasse | Smooth peanut butter |
| 3 Esslöffel | lemon juice |
| 3 Tropfen | pepper sauce hot |
| 1/3 Tasse | water |
| | Red bell pepper strips (opt) |
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Finely shred cabbage, discarding stalk.
Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool.
To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.
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