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For the Sauce:1 cup water1/3 cup smooth peanut butter1 Tbsp corn starch4 garlic cloves2 Tbsp soya sauce2 tsp ginger1/4 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 trimmed1 medium onion, peeled2 carrots, peeled1 lb courgette1 lb cauliflower florets1/2 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
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