Szechuan Hash Brown Mash-Up

Directions

1. Whisk together peanut butter, soy sauce, rice wine vinegar, sriracha, garlic and brown sugar; set aside.

2. Heat 3 tbsp oil in large skillet set over medium heat; add hash browns, in single layer. Cover and cook for 10 to 12 minutes or until golden brown. Transfer to plate.

3. Add remaining oil to skillet; cook coleslaw mix over medium-high heat for 2 to 3 minutes or until slightly softened. Stir in peanut butter sauce; cook until coleslaw is coated and sauce is thickened.

4. Return hash browns to skillet; cook for 1 to 2 minutes or until well coated. Sprinkle with green onions and sesame seeds.

   Tips:
   • Add cooked broccoli florets or thinly sliced red peppers to the stir-fry if desired.
   • Substitute distilled white vinegar or lime juice for rice wine vinegar.