Spicy Coconut Vegetable Stir Fry

Ingredients

• 1 can full-fat coconut milk
• 1/4 cup natural style peanut butter
• 2 Tbsp sriracha
• 1 tsp brown sugar
• 1 Tbsp soy sauce
• 2 Tbsp lime juice, about one lime
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 4-6 cups mixed vegetables
• 1 Tbsp high heat cooking oil of choice
• 4 cups cooked rice
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Directions

1. Whisk the coconut milk with the peanut butter in a medium bowl, then add the lime juice, soy sauce, sriracha, brown sugar, grated ginger, and minced garlic. If the peanut butter does not blend in easily, warm the mixture gently in a sauce pot on the stove or briefly in the microwave. Taste it, then adjust the spiciness with sriracha, saltiness with soy sauce, sweetness with brown sugar, or tartness with lime juice.
2. Cut the vegetables if they are not already prepped. Set a large skillet over medium high heat and add the cooking oil. When the pan is hot, add the vegetables from firmest to most delicate, so sturdy pieces, like carrots, get a head start and softer ones do not overcook. Stir fry for about 1-2 minutes, just until the edges begin to soften; they will keep cooking once the sauce goes in. If you are using a tender green, like spinach, wait to add it until the sauce is in the pan.
3. Add the spicy coconut sauce to the skillet, stir to coat the vegetables, and let everything heat through, about 2 minutes. For a tender green, like spinach, stir it into the hot sauce and cook only until it wilts.
4. Serve the vegetables and sauce over hot rice, or add pre-cooked noodles to the skillet and toss them with the vegetables and sauce. Finish with chopped peanuts, cilantro, and a lime wedge for squeezing over the top.