Thai Stir Fry Recipe
Excellent main dish originally from Ananda’s Earth Song Café. A real crowd pleaser.

Preparation time: 30 minutes Cooking time: 15 minutes

Serves: 4 Spring, Summer

Place in blender and blend until creamy:
    1 tablespoon fresh ginger, peeled and diced
    3 cloves garlic, peeled
    1 tablespoon canola oil
    1 tablespoon sesame oil
    1/4 cup honey
    1/4 cup rice vinegar
    1/3 cup peanut butter
    1/3 cup tamari
    pinch cayenne (increase to make hot and spicy)

Lightly steam:
    1 head broccoli florets, cut into bite size pieces

Cook 1 package (8.8 ounces) udon noodles according to directions on package.

While noodles are cooking, stir fry or sauté for 3–5 minutes:
    2 tablespoons canola oil
    1 red bell pepper, cut in strips then halved

Add small amount of sauce and then add:
    2 cups sliced mushrooms
    11/2 cup shredded red cabbage
    steamed broccoli florets

Cook for about 10 minutes until vegetable are slightly soft yet crisp.

Add remainder of sauce.

Drain noodles. Add cooked noodles to vegetables and stir fry until hot.

Serving idea: Excellent with mixed green salad tossed with Sesame Dressing.

Variation: Substitute 4 raw zucchini (cut into half rounds) for 1 head steamed broccoli florets.

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