Thai Peanut Stir Fry

Serves 4

Short grain brown rice, 1.5 cup dry

Stir Fry:
Sugar snap peas, 2 cup whole
Red bell pepper, 1 cup sliced
Red onion, 1 cup sliced
Carrots, 1 cup diagonally sliced
Celery, 1 cup diagonally sliced
Bok choy, 3 cups, sliced

Thai Peanut Sauce
Fresh cilantro
Chopped peanuts
Fresh lime

Cook brown rice, 1.5 cups dry rice to 3 cups water.
In a large skillet, melt a tablespoon of coconut oil.
Saute veggies on medium-high for about 10 minutes, until tender-crisp.
Add bok choy greens at the end.

Remove from heat, toss with Thai Peanut Sauce.
Serve topped with crushed peanuts, chopped cilantro, and a squeeze of lime. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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