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Chow Chow Stew
1 tablespoon olive oil
2 pounds beef -- *see Note
2 cups cabbage -- chopped
3 cloves garlic -- minced, up to 4
18 ounces canned sweet potatoes --
drained and chopped
14 1/2 ounces canned tomato wedges --
undrained
1 1/2 cups tomato juice
3/4 cup apple juice1 teaspoon ginger root --
up to 2, grated
2 cups green beans, frozen -- cut crosswise
1/3 cup peanut butter
6 cups cooked brown rice
Heat the oil in a large skillet over
medium-high heat. Cook Beef, Add the
cabbage and garlic; cook, stirring, until the
cabbage is tender-crisp, about 5 minutes.
Stir in the sweet potatoes, tomatoes,
tomato juice, apple juice, ginger. Reduce the
heat to medium-low; cover. Simmer until hot
and bubbling, about 6 minutes. Stir in the
green beans and simmer, uncovered, for 5
minutes. Stir in the peanut butter until
well-blended and hot, about 1 minute.
Spoon over rice.
*Note: Low Fat, or use chicken, lamb, fish.
Liver can be used as well.
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