THAI STIR FRY
MAKES 4 SERVINGS
Serve this colourful stir fry over rice noodles or steamed rice. Alternatively, add prawns or strips of chicken if you wish.

Sauce:
¼ c. (50 mL) soy sauce
2 Tbsp. (25 mL) ketchup
2 tsp. (10 mL) brown sugar
½ tsp. (2 mL) ground ginger
½ tsp. (2 mL) hot sauce
2 tsp. (10 mL) cornstarch

Stir Fry:
1 Tbsp. (15 mL) canola oil
1 medium onion, sliced into small wedges
2 garlic cloves, minced
2 medium carrots, peeled and cut into matchstick pieces
¼ lb. (125 g) snow peas or sugar snap peas, trimmed (about 1 cup/250 mL)
1 red pepper, cored and cut into julienne strips
10 oz. (284 mL) can Money’s Mushrooms, Sliced, drained
¼ c. (50 mL) peanuts, toasted and chopped
Freshly squeezed lime juice
Fresh coriander
Rice noodles, cooked (optional)
  
Have all ingredients sliced and measured before starting to cook. Combine soy sauce, ketchup, brown sugar, ground ginger, hot sauce, and cornstarch in a small bowl. Stir to blend. Set aside.  Heat oil in a wok. Add onion, and garlic and stir fry for 1 minute. Add carrots, peas and red pepper and stir fry until almost tender. Add mushrooms and soy sauce mixture and continue to stir fry over high heat until vegetables are coated and sauce is thickened. Sprinkle with toasted peanuts and a splash of fresh squeezed lime juice. Garnish with fresh coriander and serve on a bed of rice noodles, if you wish.