Stir Fry

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This is a very loose recipe, but one that I make a lot. This is a good way to use up a lot of vegetables and great for a quick weeknight dinner.


Canola oil


Bell peppers
Baby bok choy
Green beans

Peanuts (I use Southwest peanut bags)
Peanut butter
Sesame seeds
Sesame oil
Sweet chili sauce
Soy sauce
Minced garlic
Minced ginger
Red chili flakes

Pasta or rice


Chop your vegetables into roughly same-sized pieces.

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Mix your sauce to your taste. Balance the sweet, salty, spicy, and nutty flavors.

Boil water for your frozen vegetables (such as edamame) and rice or pasta.

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Saute the vegetables in canola oil over high heat, beginning with the onions and tougher vegetables (such as carrots and peppers) and adding the more delicate vegetables at the end (spinach, bok choy, scallions). If you have a wok, this is the time to use it.

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Mix your sauteed vegetables with your sauce and base. Taste, adjust the sauce, and enjoy!

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Filed under Main Courses, Uncategorized, Vegan

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