Vegetable Stir Fry with Peanut Sauce

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!