Dr. Fuhrman’s Thai Peanut Stir Fry

1 C. soy or almond milk

3 Medjool or 6 regular dates, pitted

¼ C. natural, unsalted peanut butter

2 T. hemp seeds

2 T. unsweetened shredded coconut

1 tsp. minced ginger

1 T. lime juice

1 tsp. red curry powder

¼ tsp. ground turmeric

1/2 tsp. lemon grass paste

 

1 C. chopped onions

6 C. broccoli florets

1 C. thinly sliced red bell pepper strips

2 C. trimmed snow peas

2 C. sliced shiitake mushrooms

2 C. shredded Chinese cabbage

 

Blend Thai peanut sauce ingredients together for sauce. Heat 1/4 C. water in a large wok or skillet. Heat 1/4 C. water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 3 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add pepper strips, snow peas, shiitake mushrooms and cabbage and cook for an additional 3 – 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.