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Spicy Vegetables in Peanut Sauce

2 carrots, peeled
1 small head cauliflower trimmed
2 small heads of green bok choy
5 1/2 ounces of green beans, topped and tailed, if wished
2 tablespoons vegetable oil
1 garlic clove, chopped finely
1 teaspoon of chili paste
2 tablespoons of soy sauce
2 tablespoons of rice wine
4 tablespoons smooth peanut butter
3 tablespoons of coconut milk

Cut the carrots, diagonally into thin slices. Cut the cauliflower into small florets, then slice the stem thinly. Slice the bok choy thickly. Cut the beans into 1 1/4 inch lengths.

Heat the oil in a large skillet or wok and stir fry the garlic and scallions for 1 minute. Stir in the chili paste and cook for a few seconds.

Add the carrots and cauliflower and stir fry 2 - 3 minutes.

Add the bok choy and beans and stir fry for a further 2 minutes.

Mix the soy sauce, rice wine, peanut butter and coconut milk, and stir into the pan. Cook, stirring for an additional minute. Serve immediately. Serves 4

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