Step 1

In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.

Step 2

Add the chopped  carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.

Step 3

Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.

Step 4

Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!