Vegetable Stir Fry with Peanuts

Ingredients
1/2 cup low-sodium soy sauce
4 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
4 carrots, cut into very thin strips
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 cups pea pods
1 cup green beans
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped

Directions

In a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots, bell peppers, peas and beans and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.