Spicey Asain Veggies

For the sauce:
2 red chilly pepers minced (seeds out)
3Tbs. soy sause
3Tbs vegitarian oister sauce
2 Tbs hioson or peanut butter
1Tbs rice wine vinigar
2 Tbs sweet chili sauce
1 cup water
1 Tbs seasame oil
3 Tbs corn starch

Mix this all together and set aside

4 cloves garlic chopped
1 cup mushrooms quarterd ( any mushroom will work- choose your favorite-)
1 large onion chopped
1 carrot pealed and sliced very thinly
1 red peper cubed (about 1/2 inch cubes)
1 eggplant cubed and sauted  (in wok with little of peanut oil for 5 minn set aside)
2 Tbs saesame seeds
1/4 cup cashue halfs
3Tbs peanut oil
1-2 inch fresh ginger pealed and minced
1 cup basil chopped loosly
1/4 cup chives sliced thin


-In wok heat oil on hight heat toss in onion, pepers for 1-2 minnits
-add in mushrooms, garlic,ginger and carrots for 3-4 more minnits tossing and stirring constantly
-add in eggplant for 1 minnit
-wisk sauce making sure all the corn starch is mixed in pour into wok
- when sauce thickens turn of heat
-stir in cashues and basil


Now searve over brown rice or noodles, garnish generasly with seasame seeds and chives.

* you can add just about anything to this: tofu, summer squash, zuchini, string beans, and event a splash of coconut milk works delicously!  eat with chop sticks and enjoy! Once you get the hang of this its really quick to fix up, and is good for a cleaning out of your fridge!
                -Love Kimberly