Soy-Free Thai Coconut Stir-Fry
by Erinn Alissa
Sauce:
-1/2 cup coconut milk
-3 – 4 cloves garlic, minced
-1 inch fresh ginger, shredded
-1/2 teaspoon coriander powder
-a few shakes of paprika
-squeeze of lemon or lime
-1 hot chili pepper, finely chopped or cayenne pepper to taste
-salt to taste
Stir Fry:
-all your favorite veggies (I like broccoli, cauliflower, peppers, spinach or red leaf lettuce, carrots, mung beans, etc.)
If you like brown rice or quinoa, make that first. I make it in a rice maker because it’s so easy.
Mix ingredients for the sauce in a blender.
Take your favorite veggies and toss them into a wok with coconut oil (this is the best oil I know of to cook with).
Cook until they are a little crispier than you want them. Then add your sauce and stir for a few minutes until the veggies reach the consistency you like. Coconut flakes add a fun element. That’s it!
