from the kitchen of Emmy O'Malley

FARMER'S GARDEN STIR-FRY

4 & 1/2 cups water
3 & 1/4 cups long-grain white rice

SAUCE:
1 bunch green onions
1/4 cup soy sauce, or a little less
3 tablespoons peanut butter
1 & 1/2 vinegar (any kind)
1 & 1/2 teaspoons sugar
3/4 teaspoons crushed red pepper

VEGETABLES:
3 tablespoons oil
3 cups fresh green beans, cut on the diagonal, or frozen beans
1 small yellow squash (such as summer squash)
1 large cucumber
1 green bell pepper, sliced

TO MAKE THE RICE:

1) Bring water to a boil in a large pot, adding salt.
2) Add rice, stir once, then cover and reduce the heat to low, and cook for about 18 minutes, or until water is absorbed and rice is tender.

TO MAKE THE SAUCE:

1) Trim and discard roots and any wilted green tops from the green onions.
2) Chop green onions, and combine in a small bowl
with soy sauce, peanut butter, vinegar, sugar, and red pepper.
3) Stir to blend liquid with peanut butter, and then set the mixture aside. Serve over the pre-cooked rice.

TO MAKE THE VEGETABLES:

1) Heat oil in a large skillet, Dutch oven or wok.
2) When pan is quite hot, add the green beans, and stir-fry for 3 minutes if using fresh, 2 minutes if using frozen.
3) Add yellow squash, cucumber and green peppers, and stir-fry for another 2 minutes.
4) Add the sauce and cook, stirring, until vegetables are coated and heated through, or until they reach the desired texture. Serving size: 5 or 6.