Stir fry

For the vegetables I prepped:
1/2 yellow bell pepper
6-7 pieces of cut lotus stem (frozen bag from Indian store, you can also get it fresh from Asian grocery stores)
handful of shredded carrot
7-8 pineapple chunks
1/2 large white onion
2 celery stems


In a pot, I heated:
3 tbsp canola, 1 tbsp red chilli oil
2 tbsp brown sugar
1 tbsp Sriracha
1 tbsp peanut sauce (Leanne Chin)
3-4 tbsp low salt soy sauce

Then I added in all the vegetables, with salt and white pepper pwd, stirred everything and lid the pot to cook for 7-8 minutes. I garnished it with fresh cilantro, sliver of lime, and served it with brown rice.