A a superb and VERY colourful stir-fry! I loved this - I also added green peppers and spring onions - I cut back on the oil as well. Made for ZWT 4 - thanks Sharon! FT:-)
DH made this for our dinner last night. He followed the directions as written except for leaving out the sugar snap peas and using spring onions in place of scallions. He served the nut sauce as directed and we ate it with rice. It was extremely tasty and awarded five stars by the whole family. A definite keeper. Thanks Sharon 123.
Soooo yummy!!!! I didn't have a chili pepper but used about a tablespoon the chili sauce instead. Could also be really tasty with chicken, shrimp or tofu.
Thanks for posting this Sharon!!!
oooohhh so good. I used mini sweet peppers, red and yellow, oyster mushrooms, sugarsnaps, the carrots and some baby thai eggplants. Lowered the fat by use half the coconut milk, and low fat coconut milk as well. Added cocounut essence to get the extra coconut flavor. Also only used a tsp of sesame oil along with n fat spray on the pan.
Very good, easy-to-make spicy vegan/vegetarian dish. I added the nut sauce to the vegetables when I served this dish but I think it might be better if I followed the directions and served the sauce seperately.
This recipe made me realize that I give out too many 5-star ratings. (I like everything.) I *loved* this dish. It was totally awesome! Six stars, I guess! The water chestnuts and the zucchini took on the flavor of the lime and the peanut sauce was just soooo good! I used salted peanuts, so I didn't put any other salt in the recipe. Wonderful! And for the meat-eaters, I sauted some sliced chicken in sesame oil and soy sauce. Reviewed for ZWT4.