Spicy Coconut Vegetable Stir Fry
A dish that is healthy, spicy and delicious? Talk about a win, win, win!
Make it as Spicy as you Want
The recipe calls for hot sauce, but if you're not a big fan of spicy food, you can just leave it out. It tastes great either way!
Vegetable Options
Use whichever vegetables you have available, you can't really go wrong with a stir-fry when it comes to vegetable choice. About 4-5 veggies should do the trick.
Protein
This stir-fry is versatile, so you can add whichever protein you think will taste good. Chicken, shrimp, tofu or tempeh are all great choices.
Ingredients
1 can of
Earth's Choice
coconut cream
1/4 cup peanut butter Try Nuts To You
2 Tbsp of hot sauce Try Flame Spitter
1 tsp brown sugar
1 Tbsp soy sauce
1 Lime
1 clove garlic, minced
1 tsp grated fresh ginger
Instructions
- Toss noodles into a large pot of boiling water. Cook for 5-7 minutes, stirring occasionally, until noodles are soft and tender.
-
In a medium bowl, whisk together the coconut cream, peanut butter, hot sauce, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut cream. Taste the sauce and adjust the heat (hot sauce), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes).
If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. Add to noodles and enjoy!
Fiddlehead season is here! After a long winter, fiddlehead season has finally arrived. Not familiar with fiddleheads or just want to learn a bit more about them, and how to cook them safely? Keep reading! You may have seen fiddleheads in the wild and not even realized it. That's because they are the furled fronds of a fledgling fern! The fiddlehead is the spiral of the plant that would unroll into a new frond of the fern plant. They are harvested before they unfurl, early in the season. Only the fiddleheads from certain fern varieties are safe to consume. Fiddleheads should never be eaten raw and must be cooked a certain way to be safe to eat, so be sure to follow the instructions below. Fiddleheads have been part of traditional diets in Northern France since the Middle Ages, and amongst many North American Indigenous populations for centuries. They are also popular in Asian cuisine dishes like gulai pakis.
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