Ingredients

  • 1 8-ounce can water chestnuts, sliced
  • 2 large carrots, peeled and chopped
  • 3 to 4 cups cooked brown rice for serving
  • 1 tablespoon coconut oil or grapeseed oil
  • 2.5 cups green beans, chopped
  • 3 tablespoons Peanut Sauce plus more for serving
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 turnip, peeled and chopped*
  • 1 large yellow squash, chopped

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a wok or large saut pan, saut the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 8 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 8 minutes

Step 2

  • Add the chopped turnip, carrots, green beans, and 3 tablespoons of 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.
  • INGREDIENTS:
  • Length: 12 minutes

Step 3

  • Add the yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 4

  • Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!
  • INGREDIENTS: