Index

INGREDIENTS

Spicy Coconut Sauce

• 1 13.5 oz can reduced fat coconut milk
• ¼ cup natural style crunchy peanut or almond butter
• 2 tablespoons sriracha, more or less based on taste
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce, or GF Tamari sauce
• 2 tablespoons lime juice (1 large lime)
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger

Stir Fry Ingredients

• 1 tablespoon high heat oil & 6-8 cups of mixed vegetables.

INSTRUCTIONS 

Sauce: In blender or processor, mix together all of the sauce ingredients and set aside.

Stir Fry:

Suggested vegetables: 1 sliced onion, red or white; large bunch of bok choy (from the farm stand) bottoms sliced to be stir fried longer than the tops, which are added at the end; 2-3 cups sugar snap peas, upper strings removed; 1 large carrot, thinly sliced at a diagonal; reconstituted dried shitake or fresh crimini mushrooms, sliced; and 1 red bell pepper, sliced; broccoli flowerets.

Heat the oil in a large skillet or wok, add onions and cook 2-3 minutes, adding the hardest vegetables next, tossing for 5-6 minutes or until they begin to soften on the edges. [You’ll add tender greens after you add the sauce.] Pour sauce over vegetables, stir well until heated through. Add greens, still till wilted. 

Serve over rice or noodles, top with peanuts and cilantro, add a squeeze of lime over each serving if desired.