Mario Fabbri Dr. Joel Fuhrman Veggie Stir Fry Smaller.jpg



For Thai Peanut Sauce

  1. 1 cup soy or almond milk
  2. 3 Medjool or 6 regular dates, pitted
  3. ¼ cup natural, unsalted peanut butter
  4. 2 tablespoons hemp seeds
  5. 2 tablespoons unsweetened shredded coconut
  6. 1 teaspoon minced ginger
  7. 1 tablespoon lime juice
  8. 1 teaspoon red curry powder
  9. ¼ teaspoon ground turmeric
  10. 1/2 teaspoon lemon grass paste

For Vegetables

  1. 1 cup chopped onions
  2. 6 cups broccoli florets
  3. 1 cup thinly sliced red bell pepper strips
  4. 2 cups trimmed snow peas
  5. 2 cups sliced shiitake mushrooms
  6. 2 cups shredded Chinese cabbage




1.   Blend Thai Peanut Sauce 

Blend Thai peanut sauce ingredients together for sauce.

2.   Heat water

Heat 1/4 cup water in a large wok or skillet.

3.   cook vegetables

Heat 1/4 cup 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.