Thai Vegetable Saute

2 servings

• 1 large red bell pepper
• 1 16 oz. can canned baby corn
• 10 medium mushrooms
• 1 small red onion
• 2 cloves large minced garlic
• 1 Tablespoon Bragg bottled aminos
• 1 lemon, juiced
• 1/2 cup Lite Coconut Milk
• 1/4 cup peanut butter
• 1/2 Tablespoon tamari soy sauce
•    dash of crushed dried red chiles
•    dash of cayenne pepper
• 1 teaspoon (or more) minced
     fresh ginger root

1. Slice pepper, mushrooms, and onion.

2. Put garlic into Wok with lemon juice and aminos, saute.

3. Add rest of veggies, stir until crisp-cooked.

4. Stir last 6 items together, add water to thin if necessary, pour over vegetables, stir to coat. Use slotted spoon to quickly serve.

Serve with jasmine or coconut rice or couscous. If Tofu or tempeh is desired, cube and marinate in coconut sauce for a few hours before adding to vegetable saute

Bon appetit!