FATHERS DAY STIR-FRY PLUS FLANK STEAK WOW ENJOY DAN:

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2 tablespoons brown sugar

2 tablespoons lime juice

1 tablespoon soy sauce

1 tablespoons fish sauce

1 tablespoon oyster sauce

1 teaspoons corn-starch

1 tablespoon chunky peanut butter

2 tablespoons grape-seed oil

4 garlic cloves, minced

2 leeks, washed and the white thinly sliced

2 carrots, peeled and sliced

1 bell pepper, sliced

1 tomato, cut into bit size pieces

1 cup snap-peas, trimmed and cut on the bias

7 button mushrooms, sliced

7 asparagus stalks, trimmed and cut on the bias

2 leeks, washed, thinly sliced

3 bok-choy washed and white parts sliced, add leaves at end

1/2-cup pineapple chunks

1 teaspoon red pepper flakes

DIRECTIONS:

1. In a bowl add sugar, lime juice, soy sauce, fish sauce, oyster sauce, stir in corn-starch, mix well.

2. In a wok over medium-high heat add 1 tablespoons oil until smoking add peanut butter, garlic, leeks, carrots, bell peppers, red pepper flakes, and stir-fry 2 minutes.

3. Add remaining 1 tablespoon oil and remaining vegetables and stir-fry 5-7 minutes. Or until vegetables are tender crisp.

4. Stir soy sauce mixture and pour over the vegetables, add pineapple, and toss so the entire mixture is evenly coated in sauce.

5. Bring to a boil and cook for 1 minute. ENJOY DAN hallelujah