Categories: Appetizers 
      Yield: 6 servings 
  
      8 oz White cabbage                       1    Garlic clove, crushed 
    1/4 c  Sesame oil                          2    Shallots, finely chopped 
      1 lg Onion, cut in fourths,            1/2 ts Ground cumin 
           -thinly sliced                    1/3 c  Smooth peanut butter 
      1    Green bell pepper, seeded,          3 tb Lemon juice 
           -thinly sliced                      3 dr Hot-pepper sauce 
      6 oz Fresh bean sprouts                1/3 c  Water 
      1    Fresh green chili, seeded,               Red bell pepper strips (opt) 
           -finely chopped                 
  
  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.