Thai Stir-Fry

I found this recipe and really really liked it.  Really liked it.  Probably some of the best asian food I've made at home.  Try it and see if you agree!

a little canola oil
1 T. minced garlic
1 med. onion, diced
3 T. ketchup or tomato sauce
3 T. soy sauce
1 c. chicken broth (or your favorite veggie broth)
1/4 c. peanut butter
1 large handful chopped cilantro
1 t. ginger
a little cayenne pepper
1/4 c. lime juice

1 zucchini, diced
1 yellow squash, diced
4-5 carrots, diced
1 large head broccoli, chopped into small florets
any other vegetable that sounds good

1 c. roasted cashews or peanuts (don't skip this part-they add a lot of flavor and texture)

Saute the onions and garlic until the onions are translucent. Add the ketchup or tomato sauce, soy sauce, chicken or vegetable broth, peanut butter, cilantro, ginger, cayenne pepper, and lime juice and simmer. Stir-fry or steam the vegetables to desired doneness in a wok or other pan. If the sauce is too thin, add a little cornstarch-and-water mixture.  When the vegetables are cooked, pour the sauce over them and sprinkle on the nuts. Garnish with cilantro. Serve over rice.