Flash-Sautéed Vegetables with Peanuts and Sesame-Soy Sauce

• RICE (OPTIONAL)
  • 1 to 2 cups rice

•  SAUCE
• • 5 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sesame oil
  • ¼ cup rice wine (optional)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sugar (optional)

•  STIR-FRY
  • 1 cup broccoli florets, chopped
  • 1 cup cauliflower florets, chopped
  • ½ cup carrots, peeled and chopped
  • ½ onion, cut into thick slices
  • ½ red or green bell pepper, cut into 1-inch slices
  • 1 cup snow peas or sugar snap peas
  • 1 garlic clove, minced
  • ½ cup chopped peanuts or sliced drained water chestnuts
  • 1 tablespoon olive oil

INSTRUCTIONS:

1. If cooking the rice, begin to cook according to package instructions.
2. Meanwhile, make the sauce: In a medium bowl, whisk all the ingredients together, whisking to dissolve the sugar (if using). Set aside.
3. Make the stir-fry: In a wok or very large skillet over high heat, bring 1 cup water to a boil. Add the broccoli, cauliflower, and carrots, and cover. Cook for 5 minutes. Using a slotted spoon, transfer the vegetables to a large bowl and set aside. Wipe out the wok to eliminate all of the moisture.
4. Add the oil to the wok or skillet and heat over high heat. Add the onion, bell pepper, and peas and cook, stirring, for 3 to 4 minutes, or until the onion is browned.
5. Add the garlic, broccoli, cauliflower, and carrots to the mixture, along with the peanuts or water chestnuts. Cook 1 to 2 minutes, stirring frequently, until warmed through.
6. Add the stir-fry sauce to the wok and stir to coat. Cook an additional 1 to 2 minutes, stirring frequently. Serve over rice, if desired.