Kitchen sink stirfry with peanut sauce

Please forgive this post in advance. I'm writing it from my phone, at the airport. In an effort to prepare for this vacation, I cooked and baked up a storm, trying to use everything in the fridge that might go bad while we're away-- namely all the produce.

The night before, I chopped up an unbelievable amount of broccoli, bell peppers, carrots, cabbage, green onions... and the kitchen sink. Just kidding, but it sure felt that way. With all the prep work done, all I had to do for dinner was whip up a sauce, boil noodles (or rice), and stirfry the veggies. I also made a huge batch to try freezing it; this dish is a good candidate for long-term saving. We'll see how that turns out.

Quick peanut sauce

vegan, gluten-free

serves 8

Ingredients

• 1 tsp sesame or peanut oil
• 3 cloves garlic, run through press or diced
• 1/2 C peanut butter
• 1/2 C wheat-free tamari
• 1/3 C rice wine vinegar (I like mine tart!)
• 1/3 C brown sugar
• 1 tsp coriander
• 1/2 tsp cumin

Directions

• Fry garlic in oil in a small saucepan over medium heat til fragrant, about 2 minutes.
• Stir in peanut butter til warmed through and more pliable. Add the rest of the ingredients, one at a time, mix thoroughly.
• Mixture will thicken. Slowly add water, about 1/4 C at a time, stirring to incorporate. When you reach desired sauce consistency, turn off the heat. The sauce might continue to thicken, but you can keep adding water a little bit at a time.
• Prepare stirfry and rice or noodles. Add sauce to stirfry pan and stir to coat.