8 oz White cabbage

1/4 c Sesame oil

1 lg Onion, cut in fourths,

-thinly sliced 1 Green bell pepper, seeded,

-thinly sliced 6 oz Fresh bean sprouts

1 Fresh green chili, seeded,

-finely chopped 1 Garlic clove, crushed

2 Shallots, finely chopped

1/2 ts Ground cumin

1/3 c Smooth peanut butter

3 tb Lemon juice

3 dr Hot-pepper sauce

1/3 c Water

Red bell pepper strips (opt) 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.