Thai Stir Fry

My grandson's favorite 'throw-it-all-together' recipe. You can vary the amount of peanut sauce to your preference (he likes a lot, obviously!). Contributor: Nick Ellington 1/2 cup tamari or soy sauce (or to taste) 3/4 cup peanut sauce 1/4 cup coconut oil 1/2 large white onion, chopped 1 red pepper, chopped coarsely 1 head broccoli, separated into florets 1/2 pound white mushrooms, sliced 1 lb. tempeh, coarsely chopped 1 cup rice cooked in 2 cups water

Mix oil, peanut sauce and soy sauce in wok or frying pan. Add tempeh and cook on medium until mostly cooked through, about five minutes, stirring constantly. Add the vegetables, lower the heat to low/medium, and cook for ten minutes, stirring as needed to keep from sticking. Cover and cook on the lowest setting for another 15-20 minutes, to blend the flavors. Serve over rice. Makes at least four to six servings, depending on your diners' appetites and whatever else you include with it (a green salad would be the perfect accompaniament.

This is one of those dishes that will taste great with almost any combination of vegetables. You could substitute sliced spring onions for the chopped onion, add green pepper or substitute it for the red bell pepper, add a bit of hot red pepper, add pineapple or mango, whatever floats your boat. For a non-vegetarian version, use ground beef or chopped cooked chicken.