Tangy Peanut Sauce Ingredients:
-1/4 cup peanut butter
-1/4 cup fresh lime juice
-Pinch chili flakes or seeds
-1 tsp grated ginger root
-1/4 cup soy sauce
-2 Tbsp tahini
-Sea salt to taste
Mix all ingredients in a bowl very well.
Stir Fri Ingredients:
Purple Bell Peppers
Bring a pot of water to a boil and toss in your favorite Asian noodles. Cook until tender but firm, strain and rinse with cold water. Toss in a little bit of sesame or avocado oil to keep from sticking.
Heat a couple of Tbsp of Avocado oil in a wok. Add Whole snap peas and let cook for 2 min.
Add eggplant chunks and Peppers to the mix and sauté on medium for 5 min.
The size that you cut these vegetables will change cooking time. I prefer larger chunks for 5 min. If you go smaller or julienne on you zucchini or eggplant, just add for the last 2 min.
Toss noodles, sauce and vegetables together in the wok.
Voila! Garden eggplant and zucchini stir fry in tangy peanut sauce.