Coconut Kan Pai Stir Fry with Thai peanut sauce
Maybe it is because I love Asian food, but I feel like it is so much easier to cook healthy with Asian infusion. Maybe its my dr. Braggs organic soy sauce, all purpose seasoning, eliminates the need for salt.
Peanut Sauce
1/3 c. peanut butter
1 tbl. Dr. Braggs Orgranic Soy Sauce and All purpose seasoning
1 can coconut milk
2 tbl. Miso
1 tbl. Tahini
1 tsp minced ginger
2 tbl. Rice vinegar
Mix all ingredients, put on stove top cook until bubbly. Stir regularly.
Stir Fry
1 c. zucchini
1 c. carrots
½ c. onion
2 cloves garlic
1 tbl. Sesame oil
1 tbl. Yellow curry paste
1 c. sweet potatoes cut
1 tbl. Minced ginger
½ c. coconut milk
1 lb bok choy cut up separate stems and leaves
Sauté first 7 ingredients in pan until soften. Add ½ cup coconut milk and ginger. Let simmer for a minute then add bock choy stems. Sauté until done add bok choy leaves sauté till tender.
Maybe it is because I love Asian food, but I feel like it is so much easier to cook healthy with Asian infusion. Maybe its my dr. Braggs organic soy sauce, all purpose seasoning, eliminates the need for salt.
Peanut Sauce
1/3 c. peanut butter
1 tbl. Dr. Braggs Orgranic Soy Sauce and All purpose seasoning
1 can coconut milk
2 tbl. Miso
1 tbl. Tahini
1 tsp minced ginger
2 tbl. Rice vinegar
Mix all ingredients, put on stove top cook until bubbly. Stir regularly.
Stir Fry
1 c. zucchini
1 c. carrots
½ c. onion
2 cloves garlic
1 tbl. Sesame oil
1 tbl. Yellow curry paste
1 c. sweet potatoes cut
1 tbl. Minced ginger
½ c. coconut milk
1 lb bok choy cut up separate stems and leaves
Sauté first 7 ingredients in pan until soften. Add ½ cup coconut milk and ginger. Let simmer for a minute then add bock choy stems. Sauté until done add bok choy leaves sauté till tender.