Thai Vegetable Stir-Fry - Recipes | Pampered Chef Canada Site

Ingredients

• 3 cups (750 mL) uncooked instant brown rice
• 2¼ cups (550 mL) water
• 1 cup (250 mL) lite coconut milk (shake before opening)
• 1½ tbsp (22 mL) Asian Seasoning Mix
• 2 tbsp (30 mL) creamy peanut butter
• 2 tbsp (30 mL) reduced-sodium soy sauce
• 2 tbsp (30 mL) cornstarch
• 3 medium carrots, peeled
• 2 medium yellow squash
• 2 medium zucchini
• 1 medium red bell pepper
• 1½ cups (375 mL) frozen shelled edamame, thawed
• 1 tsp (5 mL) canola oil
• 4 garlic cloves
• ¼ cup (50 mL) fresh basil leaves
• ⅓ cup (75 mL) lightly salted dry roasted peanuts