use up all the veggies stir fry

John stayed home from work sick today, which put a dent in my dinner plans as we were supposed to go to the end of season party for his work.  5:30 rolled around and I still had no dinner plan.  Then I remembered I had some peanut sauce and lots of veggies in the fridge!

Peanut Sauce 
(adapted from Melissa's recipe for Sunshine Sauce )

2 tablespoons lime juice
1 clove garlic, minced (~1 teaspoon)
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon rice vinegar
1/4 cup peanut butter
1/4 cup coconut milk (the kind in the can)

Blend lime juice, garlic, soy sauce, ground ginger, vinegar, and peanut butter in a blender until mixed well.

Add cocnut milk and blend (again) until mixed well.

Enjoy immediately or store in the fridge until ready to use!

Photo Sep 13, 18 51 45
For the stir fry:

1 red, yellow, or orange pepper diced
1 carrot, peeled and sliced
2 cloves garlic, minced (~ 1 tablespoon)
2 cups broccoli florets
1 handful fresh green beans, cut into thirds
8oz mushrooms, sliced
1 zucchini cut in half and then sliced
olive oil

Heat olive oil (~1 tablespoon) in a skillet over medium heat.  Add carrots and peppers.  Saute until soft, about 5 minutes.  Add garlic, broccoli, and mushrooms, and cook another 5-10 minutes.  Add zucchini and green beans and cook, stirring frequently, until heated through (don't over cook the one likes mushy zucchini!).  

I also had a couple of cooked pieces of chicken that I chopped up and added at the last minute. 

Add your favorite sauce. Serve over rice, cauliflower mash, or spaghetti squash.