Spicy Peanut Sauce on Veggie Stir-Fry

The great thing about this recipe is that it mixes cooked veggies with raw veggies.  I try to mix raw greens into our daily menu whenever possible.
In a saute pan, cook mushrooms, onions, broccoli and bell pepper.

Chop cilantro, fresh snap peas and organic baby spinach.

Put several cups of chopped spinach into each serving bowl.  Add chopped snap peas.

Make Peanut Sauce in a small bowl.

(I never measure ingredients exactly...)

About 1/2 cup peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon or more Sambal (chile garlic sauce)

2 tablespoons sugar

1 or 2 cloves garlic

2 tablespoons grated fresh ginger

This is great as a dressing on a salad or stir-fry, or a dipping sauce for veggie spring rolls.

Layer stir-fry veggies on top of raw veggies and top with peanut sauce, fresh tomatoes and cilantro.