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Published May 14, 2013, 10:30 PM

GR8 Plates: Thai peanut stir fry and turtle cheesecake

This week in GR8 plates Rob Hudson teams up with Blue Moose chef Nate Sheppard to bring you a Thai peanut stir fry and turtle cheesecake.

This week in GR8 plates Rob Hudson teams up with Blue Moose chef Nate Sheppard to bring you a Thai peanut stir fry and turtle cheesecake.


Thai peanut stir fry

Snow peas

Baby carrots

Bok choy

Green cabbage

Red cabbage

Red bell peppers

Red onions

Sliced water chestnuts

Sauce:

2 cups may ploy (or any sweet chili sauce)

1 Tablespoon peanut butter

1 teaspoon Sriracha


Mix whatever vegetables you would like together in a bowl. Using a sauté pan and a little canola oil, sauté vegetables over high heat until just starting to soften. Add 3-4 tablespoons Thai peanut sauce and mix until vegetables are coated with sauce. Serve on rice.

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