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<\/p>\nDr. Fuhrman’s Thai Peanut Stir Fry<\/p>\n
<\/p>\n
1 C. soy or almond milk<\/p>\n
3 Medjool or 6 regular dates, pitted<\/p>\n
\u00bc C. natural, unsalted peanut butter<\/p>\n
2 T. hemp seeds<\/p>\n
2 T. unsweetened shredded coconut<\/p>\n
1 tsp. minced ginger<\/p>\n
1 T. lime juice<\/p>\n
1 tsp. red curry powder<\/p>\n
\u00c2\u00bc tsp. ground turmeric<\/p>\n
1\/2 tsp. lemon grass paste<\/p>\n
<\/p>\n
1 C. chopped onions<\/p>\n
6 C. broccoli florets<\/p>\n
1 C. thinly sliced red bell pepper strips<\/p>\n
2 C. trimmed snow peas<\/p>\n
2 C. sliced shiitake mushrooms<\/p>\n
2 C. shredded Chinese cabbage<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dr. Fuhrman’s Thai Peanut Stir Fry 1 C. soy or almond milk 3 Medjool or 6 regular dates, pitted \u00bc 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 \u00c2\u00bc 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….<\/p>\n