Day Thirteen and Fourteen

So Friday afternoon got busy and we had leftovers for dinner. Saturday we went to Pei Wei for dinner....so even though I haven't blogged...we are still on "vacation" from Dairy, Sugar, Gluten, Meat, and caffeine. Today I made a family favorite...

Spicy Peanut Stir Fry

This is a really flexible recipe, you can add Tofu and make it with any of your favorite stir fry vegetables. I hate to keep repeating the same thing but...I always double this recipe!

1 bag shredded carrots

¼ pound snow peas, strings removed

½ pound brown mushrooms, sliced thin

1 cup edamame

½ cup vegetable stock or water

3 tablespoons creamy peanut butter

2 tablespoons rice wine vinegar

2 teaspoons grated fresh ginger(I just put it through my garlic press)

2 cloves garlic, minced

2 teaspoons soy sauce or Braggs

1 teaspoon cayenne

10 ounces dried Rice Noodles(HEB has them on the oriental aisle-they
have are a clearish white color and come in different sizes-I love
them!)

1 tablespoon olive oil

1 small yellow onion, finely diced

1 red or green bell pepper thinly sliced

1 can sliced water chestnuts

For the peanut sauce, whisk together the stock, peanut butter,
vinegar, ginger, garlic, soy sauce, and cayenne until well combined.
Set aside.

Cook the rice noodles as directed on package.

Heat the oil in a heavy bottom skillet over medium-high heat.
Add the onion and bell pepper and stir-fry for 2 minutes. Add the
carrot, snow peas, mushrooms, water chestnuts, and salt. Stir-fry
for 4-5 minutes, until the vegetables have begun to wilt. Add the
peanut sauce and cook for 1 minute, until bubbling. Pour Stir Fry mixture over noodles. I top
with crushed peanuts. Enjoy!