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Ingredients One per line	3 tablespoons canola oil or 3 tablespoons sesame oil 1 small onion, cut into 3/4-inch cubes 1 small red bell pepper, cubed 1 cup sliced mushrooms 3 cups broccoli florets 1/2 cup carrot, thinly sliced 1/2 cup whole sugar snap pea or frozen green beans 2 small zucchini, sliced 2 small yellow squash, sliced 3/4 cup coconut milk 3 tablespoons soy sauce 3/4 teaspoon curry powder 3 tablespoons packed brown sugar 3 teaspoons unseasoned rice vinegar or 3 teaspoons cider vinegar 3 teaspoons cornstarch 3/4 cup peanuts
Directions One per line	Blanch or steam the broccoli, carrots and sugar snap peas (or green beans) until tender-crisp in plain boiling water. Heat a wok or wide skillet over high heat until hot. Add 1.5 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper, zucchini and squash. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix. In a separate mixing bowl, whisk together the coconut-curry sauce ingredients, except the cornstarch. Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine. Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce). Serves 2. I also added salt and pepper to taste. Add the peanuts. Serve as a vegetable side dish, or with rice.
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