Stephanie's Veggie Stir Fry with Thai Peanut Sauce

Ingredients

Lots of Veggies: My favorite veggies with peanut sauce are green beans and pea pods, and I like to go for a variety of colors. Use what you like!

Broccoli, green beans, onions, red onion, red peppers, green peppers, zucinni, yellow squash, carrots, scallions, and pea pods.

garlic, ginger, tamari (soy sauce), red pepper flakes, sesame oil, brown sugar

Preparation:
I steam the broccoli, green beans, peppers, zuccini, squash, pea pods, and carrots for a fresher taste, and fry the onions, garlic and ginger in olive oil. Then I add them all together in the frying pan for the last few minutes. If you need some protein, add in some chicken! If you have the time, marinate the veggies in a mixture of soy sauce, fresh grated ginger, chopped garlic and a TB of brown sugar diluted with a little water. The longer the better. Add soy sauce, red pepper flakes (careful, they can get hotter the longer they are in the dish) to taste before serving.

Peanut Sauce
Ingredients
peanut butter, soy sauce, limes, garlic, red pepper flakes, peanuts, and hot water

I think I usually use about 1 1/2 c peanut butter. (you can never have enough of this sauce, it will keep, and you can reuse it on something else.) Mix the PB with about 1-2 cups boiling water until it is a creamy sauce. Squeeze in the juice of 1 lime, about 1 chopped up garlic clove, and a few tablespoons of soy sauce. If it is too thick, add some more hot water. I often end up adding more soy sauce and more lime, as I love those flavors. Sprinkle in some red pepper flakes for a little kick.

Serve:
Serve the stir fry over your favorite noodles. I prefer rice noodles. Drizzle the peanut sauce on top, and sprinkle with chopped peanuts, or serve on the side if you suspect skeptics in your crowd! Enjoy!