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Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
In a wok or large sauté pan, sauté the onion in oil over medium heat until it begins to sweat and turn translucent, about 8 minutes.
Add the chopped turnip, carrots, green beans, and Thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 12 to 15 minutes.
Add the yellow squash, bell pepper, and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!