THAI STIR- FRY YOU CAN ADD ANY VEGETABLES YOU WANT ENJOY DAN:

                            THAI-STIR-FRY VEGETABLES WITH STIR-FRY SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1/4- cup onion chopped

4 cloves garlic, minced

2 teaspoon Serrano pepper, chopped

1-inch fresh ginger, sliced into matchstick pieces

5-6 dried gourmet mushroom blend, soaked in hot water for 20 minutes, and sliced

2 cups red cabbage, thinly sliced

1 red or yellow bell pepper, slice into strips

1 cup baby bok-choy, cut in half or thirds

1/2-cup tofu

10 stalks of asparagus, cut in half on a bias

1/3cup snap peas

1/3cup white corn

1 (8oz) can water chestnuts

1 cup fresh basil, chopped

STIR-FRY SAUCE:

1 tablespoon sesame oil

1/4- cup chicken broth or white wine

2 teaspoons brown sugar

2 tablespoons fish sauce

3 tablespoons lime juice

2       tablespoon soy sauce

DIRECTIONS:

1.     Combine all stir-fry ingredients together in a bowl.

2.     Stir well until the sugar is dissolved.

3.     In a wok over medium-high heat, add the oil.

4.     Add onion, garlic, ginger and Serrano pepper, and stir-fry 1-2 minutes.

5.     Add carrots, cabbage, mushrooms, asparagus, water chestnuts, bell pepper and 1/2- the stir-fry sauce.

6.     Stir-fry enough to gently simmer vegetables in the sauce, about 2 minutes.

7.     Add the bok-choy, tofu, snap-peas, and corn and the rest of the stir-fry sauce.

8.     Cook until bok-choy is bright green and crisp, about 2 more minutes.

9.     Serve with jasmine rice or noodles.

10.                        Top with roasted peanuts and fresh basil.       ENJOY DAN:                 SAVOUR!