Ingredients for the Thai Peanut Sauce:
1½ cups water
7 regular dates or 3½ Medjool dates, pitted
1/3 cup natural, unsalted peanut butter
2 tablespoons unsweetened shredded coconut
1 teaspoon minced ginger
1 tablespoon lime juice
1 teaspoon red curry powder
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground turmeric
For the Vegetables:
1 cup chopped onions
6 cups broccoli florets
1 cup thinly sliced red bell pepper strips
2 cups trimmed snow peas
2 cups sliced shiitake mushrooms
1. To make the sauce, blend water and dates in a high-powered blender, then add peanut butter, coconut, ginger, lime juice and spices and blend again until smooth and well-combined.
2. To cook the vegetables, heat ¼ cup water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 4 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add red bell pepper strips, shiitake mushrooms and snow peas and cook for an additional 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through. Serve with wild rice, if desired.
Serves: 4