Vegetable Medley With Peanut Sauce

For the Sauce:
1 cup water
1/3 cup smooth peanut butter
1 Tbsp corn starch
4 garlic cloves
2 Tbsp soya sauce
2 tsp ginger
1/4 tsp raw red chilis

• Process all the ingredients in a blender at high speed until smooth. Set aside.

For the Stir-Fry:
1 lb string beans, stems trimmed
1 medium onion, peeled
2 carrots, peeled
1 lb courgette
1 lb cauliflower florets
1/2 cup fresh or frozen peas

• Cut all the vegetables into bite-size pieces and place in a wok. (The string beans can be left long, if desired.) Stir-fry the vegetables at 375°F with a little water until tender.
• Lower the heat and add the peanut sauce. Continue cooking, stirring until the sauce thickens and all the liquid in the wok is combined with the sauce. Cook for 1 minute more.
• Serve over brown rice.

Makes 6 servings