Sauce, wisk together and set aside:
1, 13.5 oz can low fat coconut milk
1/4 cup chunky peanut butter (organic if poss.)
3 tablespoons sriracha hot sauce
1 tablespoon date paste, or 1-2 dates soaked and mashed
1 tablespoon Tamari soy sauce (organic and low sodium if desired)
2 tablespoons lemon or lime juice
2 cloves minced garlic
2 teaspoons grated fresh ginger
4 teaspoons cornstarch mixed with same amount of water or broth
[If you have Thai Green Chile Paste, add up to 1 tbsp for even more flavor]
Vegetables for ‘stir-fry’:
8-10 cups favorite mixed stir-fry vegetables. See Nan’s mix below
1 cup or more rehydrated, or fresh shitaki mushrooms (optional)
Vegetable broth or water
Dry sautéing 1 medium red or white onion until translucent and lightly browned (add broth, a bit at a time, to keep the onions from sticking.
Add: 1-2 big carrots, thickly sliced, to onions to soften them.
Toss in: 2-3 medium zucchini, thickly sliced; 1 red bell pepper, diced chunky; broccoli and cauliflower, florets; sugar-snap peas. Amounts vary based on what is on hand
Dry stir-fry over medium high heat (I use a big wok) adding splashes of broth to prevent burning. Cover for just a few minutes. The vegetables should still be brightly colored.
Add: The sauce mixture.
Add: 1-2 baby bok choy, stems first, leaves just before serving, and mushrooms.
Stir all together.
Cook: until sauce bubbles.
Add: cornstarch mixture,
Gently stir until sauce thickens slightly, approximately 2-3 minutes.
At times I toss cubed baked tofu over the cooked dish before serving. May scatter the top with peanuts as well.
Serve on, or alongside of cooked Asian noodles, or your favorite rice.
Inspired by budgetbytes.com