Vegetable stir-fry with Thai peanut sauce is an excellent method for incorporating an assortment of vegetables.
INGREDIENT
– 1 tablespoon coconut oil or grapeseed oil– 1 red onion chopped– 2 large carrots peeled and chopped– 1 red bell pepper chopped– 2.5 cups green beans chopped– 1 zucchini squash chopped– 1 yellow squash chopped– 1 (8-oz) can sliced water chestnuts drained (optional)– 3 tablespoons Peanut Sauce plus more for serving– 3 to 4 cups cooked brown rice for serving
INSTRUCTIONS
Sauté the onion in 1 tablespoon of oil over medium heat in a wok or large sauté pan until translucent and it begins to sweat, approximately 5 minutes.
Step 1
Carrots, red bell pepper, green beans, and three tablespoons of Thai peanut sauce should be added at this time.
Step 2
Cover and stir-fry the vegetables every couple of minutes until they are al dente. This should take between five and eight minutes.
Step 3
Continue cooking (covered) with the zucchini, yellow squash and water chestnuts until the squash has softened, approximately 5 minutes.
Step 4
Serve stir-fried vegetables with the desired amount of Thai peanut sauce over a heaping portion of brown rice.