Thai-Style Vegetable Stir-Fry - cooking recipe

Ingredients

2 cups sugar snap peas
1 cup slivered carrot
1 cup sliced baby-bella portabella mushroom
1 cup bean sprouts
1/4 cup chopped fresh basil
1 stalk fresh lemongrass, chopped
1 teaspoon minced garlic
4 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
2 teaspoons peanut oil
1 tablespoon peanut butter, mixed with a few drops of water
1/2 fresh lime

Preparation

Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
If not, add a tbsp.
of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
Beware of the odors coming from the pan; the peppers may get you in the eyes.
When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
Stir that in and heat through.
Squeeze the lime over all, (watching out for seeds), mix well, and serve.
Serve with rice.