Let’s do Thai today, and next week, and the week after. Once you make up a pot of this sauce, you can have a stir fry for two on three more occasions. It can be as spicy as you want and you can serve the sauce over pretty much anything – meat, fish, chicken, veggies. Thanks for this one goes to Anna, the Moringa Lady, on St Thomas, USVI.

Ingredient list for 2 stir fry servings, 4 packets of sauce

• Satay Sauce
• 2 tablespoons peanut or sesame oil
• 1 medium yellow onion (finely chopped)
• 3 large cloves garlic - minced
• 1 ½ tablespoons brown sugar
• 2 tablespoons soy sauce
• 4 tablespoons peanut butter (smooth or crunchy)
• ½ - 2 teaspoons dried red pepper flakes - to taste
• 1 13.5 ounce can unsweetened coconut milk


• Stir Fry
• 1 tablespoon vegetable oil
• ½ red onion - thinly sliced
• ½ pound broccoli - cut head into florets & slice stems into small chunks
• ½ red bell pepper - julienned
• 1 cup snow peas
• ¼ pound mushrooms - quartered if small, sliced uniformly if large
• ¼ cup peanuts - coarsely chopped
• Cooked rice

• Make the sauce: Heat the oil in a heavy pan and sauté the onion until soft, add garlic and sauté a couple more minutes.
• Add the sugar and stir until slightly caramelized. Add the soy sauce and peanut butter and stir through. 
• Add red pepper flakes to suit your degree of spiciness.
• Add coconut milk and mix well.
• Make the stir fry: Heat the oil in a wok or large fry pan and sauté the onion about 1 minute.
• Add the broccoli stems and bell pepper; cook, stirring constantly, until stems are bright green about 2 minutes.
• Add broccoli florets, snow peas and mushrooms, cook about another 2 minutes.
• Add ½ cup of satay sauce and heat through.
• Serve over rice and garnish with peanuts.

Note: Make the entire batch of Satay Sauce to yield leftovers for 3 more meals or double the ingredients to double your supply. Freeze servings of about ½ cup each in containers or bags for up to 6 months.