Veggie Stir Fry with Peanut Sauce

I needed something quick and easy this week.  It has been hot and the grilling has been easy (stay tuned for the results).  I wanted to use up some veggies and this was a great way to do it.  To kick it up and make it even yummier I whipped up this sauce.  I have been playing around with this sauce for awhile and I think I finally nailed it.  You could add any meat to give the meal a protein punch but it is also great with out.  

Ingredients:

For stir fry

• one carrot
• a hand full of snow peas
• a quarter of a head of red cabbage
• one yellow squash
• one crown of broccoli
• half a red onion
• vegetable oil
• 1/4 cup water

For the peanut sauce

• 2/3 cup of chunky peanut butter
• 3 tablespoons of brown sugar
• 1/4 cup of soy sauce or tamari for gluten free
• one garlic clove, chopped
• pinch of red pepper
• salt and pepper to taste

1. Chop up all the veggies so they are about the same size so they will cook evenly.
2. Mix together sauce ingredients and set aside.  You can heat up the peanut butter for a few seconds in the microwave to help mix.  
3. Make sure you have everything ready before you start to cook.  Heat a wok or large frying pan med high.  Test the pan to see if it is hot enough by adding a drop of water, if it evaporates in seconds the pan is ready.  
4. Add oil to the pan and veggies except carrots and snow peas.  Stir to coat in oil.  Cook for 3 mins.
5. Add water, snow peas and carrots and cover for 3 mins.  
6. Clear a spot in the middle of the pan and add sauce.  Stir till combined.
7. Serve over bed of rice.
8. Enjoy!

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