Here's a one-dish meal of enticing veggies, enveloped in the rich flavor of peanut butter and spiced with chili peppers. Serve with a simple salad of spring greens.

Ingredients

1 large leek, chopped and rinsed
8 ounces fresh slender green beans, trimmed and cut in half
3 cloves garlic, minced
1 to 2 fresh chilies, to taste, seeded and minced (see note)
3 cups broccoli florets
1 large red bell pepper, cut into narrow 2-inch strips
1/2 small head cauliflower, chopped into bite-sized pieces
4 to 6 ounces rice-stick noodles or thin pasta such as angel-hair or vermicelli

Sauce:
Juice of 1 lime
1/2 cup natural-style peanut butter
2 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch

Garnishes (optional):
Chopped peanuts
Sliced scallions

Directions

Combine the leek and green beans with 1/2 water in a soup pot or large steep-sided stir-fry pan. Bring to a simmer, then cover and cook over medium heat about 4 to 8 minutes, or until the green beans are bright green. Stir in the garlic and chili, then layer the broccoli, bell pepper, and cauliflower into the pot or wok without stirring them in.

Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp. Meanwhile, cook the rice-stick noodles or pasta until al dente, then drain.

Sauce
Combine all the ingredients for the sauce in a food processor with 1-1/2 cups water and process until smooth. Add to the vegetable mixture in the pot and stir together. Bring to a gentle simmer and cook for another 5 to 10 minutes, uncovered, or until the sauce has thickened and the vegetables are just a bit softer than tender-crisp.

Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. If you wish, garnish with chopped peanuts, sliced scallions, or both.

NOTE:Red pepper flakes or hot chili oil may be substituted for fresh chilies. Add once all the vegetables are in the pot. Start with 1/2 teaspoon and add more to taste, if you want a spicier effect.

SERVES 6-8