Spicy Coconut Vegetable Stir Fry
Our new Fitness Manager, Cathy Bjorndalen, is not only busy working with our fitness staff to keep patrons in shape, but also cooking up a storm in her kitchen! She is happy to share a favourite recipe from her cookbook with us: Spicy Coconut Vegetable Stir Fry.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
- 1 13½ oz. can full-fat coconut milk
- ¼ cup natural style peanut butter
- 2 tbsp sriracha
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp lime juice (about one lime)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 4-6 cups mixed vegetables
- 1 tbsp high heat cooking oil of choice
Optional for Serving
- 4 cups cooked rice (or 8oz. noodles)
- ¼ cup chopped peanuts
- ¼ cup chopped cilantro
- 1 lime (cut into wedges)
- In a medium bowl, whisk together coconut milk, peanut butter, sriracha, 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 milk.
- Taste the sauce and adjust heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped.
- Heat 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 vegetables only for about 1 to 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 (such as spinach), wait to add to 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 (such as spinach), stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined.
- Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top. Enjoy!