2-3 T canola oil
3 cloves minced garlic
1 tsp brown sugar
1-2 T fish sauce
1/2 jar Thai peanut satay sauce
12 oz assorted fresh vegetables (zucchini, yellow squash, red/green peppers, snow peas, etc.)

In a hot wok or skillet, heat oil and saute garlic until golden brown, being careful not to burn.  Add peanut satay sauce, sugar and 1 T fish sauce and stirfry for 30 seconds.  Add vegetables and cook on high heat until vegetables are lightly brown.  Check the taste and add more fish sauce if needed.  Serve immediately with steamed jasmine rice.

Serves 4

from Thai Kitchen