What's For Dinner? Veggies In Peanut Sauce

This is a dinner I made a few nights ago, served over some leftover rice. Whenever I make rice, I like to make the biggest pot possible, so that I can make at least one more meal with it later in the week. It is less work and dishes in the long run!

Ingredients:
- Onion
- Chinese Broccoli
- Baby Bok Choi
- Nappa Cabbage
- Zucchini
- Eggplant

Sauce Ingredients:
- Peanut butter (about 1/4 c)
- Coconut Cream (about 1/2-3/4c)
- Water (enough to make it runny and smooth)
- Soy Sauce (a few tbsp, until it tastes salty enough)
- Lime juice (to taste)
- Fish sauce (just a few drops)
- Chili paste (a few spoonfuls, depending on how much heat you like)
- Garlic, grated (about 3 cloves)
- Ginger, grated(2 cubic inches or so)
- Cilantro, chopped (a big handful)

I made the sauce ahead of time and let it sit in the fridge for a few hours, so that all the flavours would mix together well. When it was time to cook it all I chopped the veggies into fairly large pieces. The cabbage leaves and the leafy parts of the chinese broccoli were set aside to add at the end. The rest I threw into a hot wok with a bit of sesame oil and started to fry it all up. I then added the sauce and let it simmer for a minute before adding the leafy greens. Once the leafy things are added it really only needs to cook for another minute or two. You want the leaves to soften, without turning to mush. When it is all ready, serve it over some rice (I used basmati), then top it with a little more cilantro.

And voila!

This meal can also be made completely vegan if you omit the fish sauce. If you do this, add a few extra squirts of soy sauce.

Hungry now? :)