Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 clove garlic (* minced)
  • 1 teaspoon ginger (* minced)
  • 1 shallot (* finely diced)
  • 2 Cups broccoli florets
  • 1 Cup carrots (* julienne cut)
  • 1 red pepper (* cut into bite size strips)
  • 8 ounce can sliced water chestnuts (* drained)
  • 1 Cup snow peas
  • 1/2 Cup peanut sauce
  • 1/4 Cup peanuts (* roughly chopped)

Instruction

  • PREP: mince the garlic and ginger. Finely chop the shallot. Cut the broccoli, carrots, and red pepper into bite- size pieces. Drain the water chestnuts. Roughly chop the peanuts.
  • Heat the olive oil over medium heat in a large skillet. Add the garlic, ginger, and shallot and cook 2-3 minutes, until the shallot is translucent and softened.
  • Add the broccoli, carrots, red pepper, water chestnuts, and snow peas (or whichever veggies you chose to use). Cook for 3-4 minutes until crisp-tender.
  • Remove the skillet from the heat and stir in the peanut sauce until well-blended.
  • Serve over rice or noodles and top with the chopped peanuts.