Vegetables star in this colorful Thai-inspired stew. If you’re vegetarian or vegan, omit the fish sauce; just substitute an extra two teaspoons of low-sodium soy sauce. To add protein, stir in one package of extra-firm tofu, drained and cut into half-inch cubes.

SERVES 4 TO 6

INGREDIENTS

• 1 can (13.5 oz) of light coconut milk
• 2 tbsp fresh lime juice
• 2 tbsp low-sodium tamari soy sauce
• 2 tbsp agave nectar
• 1 tbsp creamy peanut butter
• 1 tbsp cornstarch
• 2 tsp fish sauce
• 2 tbsp safflower oil, divided
• 1/2 small red onion, finely chopped
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 1 tbsp minced jalapeño
• 1/2 cup 1/2-inch-dice red bell pepper (seeds and membranes removed)
• 1/2 cup 1/2-inch-dice yellow bell pepper (seeds and membranes removed)
• 3 cups quartered white button or cremini mushrooms (about 10 oz)
• 3 cups 1/2-inch-dice pineapple
• 4 cups trimmed snow peas
• 2-3 cups cooked short-grain brown rice, for serving

INSTRUCTIONS

1. In a medium bowl, whisk together the coconut milk, lime juice, tamari soy sauce, agave nectar, peanut butter, cornstarch, and fish sauce until smooth. Set aside.
2. Heat a large wok (preferably cast iron) over high heat for about 3 minutes until hot. If using a nonstick wok, brush with oil before heating, and then cook over medium high. Brush with 1 tablespoon of oil.
3. When hot, add the onion, garlic, ginger, and jalapeño, and sauté until aromatic, about 1 minute.
4. Add the bell peppers and mushrooms, and sauté until both are tender, about 8 minutes, adding the remaining tablespoon of oil when the pan becomes dry.
5. Stir in all of the sauce you made in the first step, along with the pineapple, and bring to a gentle simmer.
6. Stir in the snow peas. Cover and simmer over medium low until the snow peas are crisp-tender and still bright green and the sauce has thickened, about 4 minutes.
7. Ladle the stir-fry immediately over rice in shallow bowls and serve.