Vegetables and Rice with Peanut Sauce
I always seem to have a few bean sprouts hanging around in my refrigerator left over from one recipe or another. Or half a bell pepper, some carrots...maybe some snow peas. That's when I pull out this favorite recipe. It's one of the most flexible recipes I use, and it allows you to get rid of all the vegetable odds and ends you don't have another use for - you could even throw in some chicken or tofu if you felt like it. The sauce is delicious (especially for those of us who love peanut butter in any form), and sprinkling some cashews on the top gives it that little bit of extra crunch and nuttiness that makes it a favorite quick weeknight meal at our house.