Stir-Fry with Peanut Sauce

For sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and ¼ cup water. Mix well. 2. For oil-free: In a large wok or extra-large skillet cook and stir bell peppers, onion, and garlic over medium-high 3 to 4 minutes or until crisp-tender, adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking. (If using oil: Heat a large wok or extra-large skillet over medium-high. Add sesame oil, then add bell peppers, onion, and garlic and cook for 3 to 4 minutes or until crisp-tender). Add cabbage and snow peas; cook and stir 1 to 2 minutes or until vegetables are just starting to get tender. 3. Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Add salt and season to taste with black pepper. Serve over rice with crushed peanuts and lime wedges.