Here are my current favourite sauces to add to stir-frys.  I generally use broccoli, mushrooms, kale, smoked tofu, and broad rice vermicelli.  Both of these sauces make amazing dishes.  Enjoy! Sichuan Peanut Sauce

•     1/2 cup natural peanut butter
•     1/3 cup warm water
•     3 tbsp soy sauce
•     3 tbsp rice vinegar
•     1 tbsp dark sesame oil
•     1 tbsp Thai Kitchen red chili paste
•     1 tbsp honey, optional

Whisk all ingredients and add to stir fried veggies, noodles or rice Thai Curry Paste

•     1/4 cup chopped scallions
•     1/4 cup chopped fresh cilantro
•     2 tbsp minced garlic cloves
•     2 tbsp fresh ginger root
•     1 tbsp lime zest
•     1 tbsp brown sugar
•     1 tsp Thai Kitchen red curry paste
•     3 tbsp fresh lime juice
•     1 tbsp ground coriander
•     1 tsp tumeric
•     1/2 tsp salt

Blend ingredients with hand blender as smoothly as they will go.  To make a sauce with the paste, mix with 1/2 can coconut milk (best to use the creamy part only).  Add to veggies, noodles or rice.