Sherry Hoisin Garden Vegetable Stir-Fry

1/2 cup dry sherry
1/2 cup water
2 Tbsp. lime juice
2 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. hoisin sauce
1/4 tsp. salt
2 Tbsp. canola oil, divided
1/4 cup unsalted peanuts, chopped
2 tsp. grated ginger root
2 red bell peppers, sliced into very thin strips
4 carrots, sliced into very thin strips
1/4 cup fresh cilantro, chopped

Whisk the sherry, water, lime juice, brown sugar, cornstarch, hoisin, and salt in a bowl; set aside.
In a large skillet or wok over high heat, heat the canola oil until it sizzles, then add the peanuts and ginger, stirring for 30 seconds.

Add the bell peppers and carrots, cook, stirring for 1 minute.

Grab the sauce you made and give it another whisk, then add it to the wok, stirring quickly, then turn heat down to low.  Cover the wok and let cook on low for a couple minutes, just until the sauce thickens. 

Remove wok from heat, add cilantro, stir, and and serve immediately.

Serve over brown rice if you wish.