Vegetables with Peanut Sauce

Assemble these supplies:

• 3 medium-size carrots (about 4 pound total weight)
• 1/2 pound Chinese green beans or regular green beans
• Medium-size head Napa cabbage (about 1 1/2 pounds)
• 1/4 cup creamy peanut butter
• 1 tablespoon light soy sauce, preferably Chinese
• 2 teaspoons lemon juice
• Dash of crushed red pepper

Steps in preparation:

1. Peel carrots, trim, and cut into 1/8-inch-thick rounds.
2. In large skillet, bring V2 inch water to a boil over me­dium-high heat. 
3. Add carrots, cover, and cook until crisp- tender, 3 or 4 minutes.
4. Meanwhile, trim stem ends of beans and cut enough beans into 2-inch lengths to measure about 2 cups.
5. Using slotted spoon, transfer cooked carrots to a large platter, leaving water at a boil. 
6. Cover carrots loosely with foil to keep warm. 
7. Place beans in boiling water, cover, and cook until crisp-tender, 3 or 4 minutes.
8. While beans are cooking, cut cabbage in half, reserving one half for another use. 
9. Cut remaining half crosswise into 1/2-inch-wide slices; wash and drain in colander.
10. Transfer cooked beans from pan to platter, keeping them separate from carrots. 
11. Keep water in pan at a boil.
12. Place cabbage in boiling water, cover, and cook just until wilted, about 1 minute. 
13. Turn cabbage into colander, drain, and transfer to platter with carrots and beans. 
14. Keep vegetables covered with foil.
15. Combine peanut butter, soy sauce, lemon juice, and red pepper in small heavy-gauge saucepan, and cook over low heat, stirring constantly, until sauce is smooth and creamy, about 2 minutes.
16. Divide vegetables among dinner plates, top with pea­nut sauce, and serve with remaining sauce.