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.
Baby bok choy
Peanuts (I use Southwest peanut bags)
Sweet chili sauce
Red chili flakes
Pasta or rice
Chop your vegetables into roughly same-sized pieces.
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.
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.
Mix your sauteed vegetables with your sauce and base. Taste, adjust the sauce, and enjoy!