1 cup water
1/3 cup smooth peanut butter
1 Tbsp. corn starch
4 garlic cloves
2 Tbsp. soya sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
For the stir-fry:
1 lb. string beans
1 medium onion
2 carrots
1 lb. courgette
1 lb. cauliflower florets
1/2 cup fresh or frozen peas
• Place all the ingredients for the sauce in a blender and process at high speed until smooth. Set aside.
• Clean and wash the vegetables. Trim off the stem ends of the string beans. Peel the onion and carrots. Cut all the vegetables into bite-sized pieces and place in a wok. (The string beans can be left long, if desired.) Stir-fry the vegetables at 375 degrees F with a little water until tender.
• Lower the heat and add the peanut sauce to the vegetables. Continue cooking, stirring until the sauce thickens and all the liquid in the wok is combined with the sauce. Cook for 1 minute more.
• Serve over brown rice.
