Vegetable Stir Fry with Peanut Sauce

• 1 whole Red Onion, Chopped
• 1 Tablespoon Coconut Oil Or Grapeseed Oil
• 1 whole Turnip, Peeled And Chopped
• 2 whole Carrots, Peeled And Chopped
• 2- 1/2 cups Green Beans, Chopped
• 3 Tablespoons Thai Peanut Sauce, Plus More For Serving (See My Recipe Box)
• 1 whole Yellow Squash, Chopped
• 1 whole Red Bell Pepper, chopped
• 8 ounces, fluid Water Chestnuts, Chopped
• 3 cups Cooked Brown Rice, For Serving

1. In a wok or large saute pan, saute the onion in oil over medium heat until it begins to sweat and turn translucent, about 8 minutes.
2. Add the chopped turnip, carrots, green beans, and Thai peanut sauce.
3. Cover and allow vegetables to cook until al dente, stirring every couple of minutes.
4. This process should take about 12 to 15 minutes.
5. Add the yellow squash, bell pepper, and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
6. Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!

red onion, coconut oil, carrots, green beans, peanut sauce, red bell pepper, chestnuts, brown rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetable-stir-fry-with-peanut-sauce-2/ (may not work)