Happy Herbivore

The colors in this quick stir-fry showcase the beauty of summer harvest while the chili garlic lime sauce brings out the taste of Asia. The sauce is also quite versatile. Omit the lime for a chili garlic sauce, add extra garlic for a Thai garlic sauce or add szechuan sauce for a spicier dish.

Rainbow Thai Stir-Fry - serves 2 or 4 with rice
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
3 baby bok choy, chopped
1 cup cauliflower florets
1/2 cup frozen edamame
handful of snap peas
1 pkg tofu, drained and cubed - optional

Chili Garlic Lime Sauce - makes approx. 1/4 cup
2 tbsp sherry
2 tbsp raw sugar or 1 tbsp raw agave
1 1/2 tbsp apple cider vinegar
2 tbsp tamari
1/2 tsp ground ginger or 2" fresh, minced
4-6 garlic cloves, minced
1/4 tsp red pepper chili flakes, more if desired
1/2 tsp toasted sesame oil - optional
juice of 1 small lime - optional
- whisk all ingredients together

Directions:
1. in a large skillet, cook vegetables in 1/2 cup water
2. cover and cook, checking water level periodically about 7-10 minutes
3. once vegetables are tender to your liking, add sauce
4. stir to coat and cook for another 2-3 minutes
5. once slightly thickened, stir to mix and serve
6. for a glaze, mix 1 tbsp cornstarch into 3 tbsp water
7. add and allow to thicken (another 1-2 minutes)