SPICY COCONUT VEGETABLE STIR FRY

13-1/2  ounces		full fat coconut milk
1/4  cup		natural style peanut butter
2  tablespoons		sriracha
1  teaspoon		brown sugar
1  tablespoon		soy sauce
2  tablespoons		lime juice
1		clove garlic
1  teaspoon		grated fresh ginger
5  cups		mixed vegetables
1  tablespoon		sesame oil
4  cups		cooked rice
1		Lime

Tip: Click on the ingredient links to learn the nutritional information for all the SPICY COCONUT VEGETABLE STIR FRY ingredients. The serving size for any ingredient in SPICY COCONUT VEGETABLE STIR FRY may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.