Directions:
- Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
- Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
- Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.13 Kcal (1688 kJ) | ||
| Calories from fat | 191.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.26g | 33% | |
|---|---|---|---|
| Cholesterol | 120.18mg | 40% | |
| Sodium | 658.57mg | 27% | |
| Potassium | 674.81mg | 14% | |
| Total Carbs | 12.29g | 4% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 39.57g | 79% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.87 Kcal (636 kJ) | ||
| Calories from fat | 72.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 33% | |
|---|---|---|---|
| Cholesterol | 45.27mg | 40% | |
| Sodium | 248.1mg | 27% | |
| Potassium | 254.22mg | 14% | |
| Total Carbs | 4.63g | 4% | |
| Sugars | 2.28g | 24% | |
| Dietary Fiber | 1.83g | 19% | |
| Protein | 14.91g | 79% | |
| Vitamin C | 3.1mg | 14% | |
| Iron | 0.2mg | 4% | |
| Calcium | 17.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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