Inspired by
Cooking time 10-15 minutes after veggies are prepped
Serves 4-6
Use a wok, a large high sided skillet, or a dutch oven.

Spicy Coconut Sauce: whisk together and set aside:

1 13.5 oz can low fat coconut milk
1/4 cup chunky peanut butter (organic if poss.)
2-3 tablespoons Sriracha hot sauce
1 tablespoon date paste, 1-2 dates soaked and mashed, or 2 teaspoons honey
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
2-3 teaspoons cornstarch mixed with twice as much water
[If you have Thai Green Chile Paste, add up to 2 teaspoons for even more flavor]


Vegetables for ‘Stir Fry’:

1 medium red or white onion, cut into chunky pieces
2 medium carrot, thickly sliced
2 medium zucchini, thickly sliced
1 red bell pepper, diced in chunky pieces
1 1/2 cups cauliflower and/or broccoli florets
10 oz sugar snap peas (strings removed if necessary)
1-2 baby bok choy, stems sliced 3/4″ and leaves sliced separately (or use more cauliflower or broccoli)
1 cup rehydrated shiitake mushrooms (2-3 oz dry) or 6 oz fresh shiitake mushrooms, sliced (optional).
1/2 -1 cup vegetable broth or water to use instead of oil for dry sauté



  1. Heat pan, then add onion and dry sauté until slightly translucent and lightly browned, adding abit broth or water to prevent burning.
  2. Add carrots to onions and dry sauté to soften them slightly, adding a bit of broth if necessary.
  3. Stir in zucchini, red bell pepper and cauliflower and/or broccoli florets with a bit of broth and coverfor 3-5 minutes until slightly softened.
  4. Stir in 10 oz sugar snap peas and the stems of the bok choy.
  5. Stir in the Spicy Coconut Sauce and the shiitake mushrooms (if using). Cover, and cook on medium
  6. just until sauce is bubbly and vegetables are a bit softened, but still brightly colored.
  7. Stir in bok choy leaves and cornstarch mixture and cook 2-3 minutes until sauce thickens slightly. Serve.

Serve on, or alongside your favorite rice or Asian noodles. May garnish with roasted & salted peanuts.
May toss baked cubed baked tofu over the cooked dish before serving.
See recipe under on under Main Dish