Thai Stir Fry

We had a full fridge of vegetables, but realized that they were all about to go bad! So I grabbed some coconut milk at the store (less expensive than I thought it would be!), and set about to figuring out how to make a nice stir fry. I browsed a few Thai recipes before grabbing out the ingredients we had and working with them to make a sauce.  I wanted to add cauliflower, but this time the vegetables that were about to go bad got priority so the cauliflower, unfortunately, didn’t make the cut. It is great cooking for both myself and a roommate–it gives me an excuse to cook a huge pot of food, and then we eat the leftovers the next day! All in all it turned out really well! A bit spicy (but not too spicy), and also sweet and a bit savory all at the same time.

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2 tbsp chopped fresh ginger, 2 tbsp chopped fresh garlic, 4 small chilies, 3 small onions, 2-3 handfuls of bell mushrooms, 3 medium bell peppers, 2 handfuls snap peas, 6-8 small tomatoes, 1 block of tofu, 3 limes, bunch of cilantro, 1 400mL can of coconut milk, soy sauce, teriyaki sauce, salt, chili powder

Stir Fry:

Cut tofu into small pieces and put in bowl with teriyaki sauce to soak.

Chop the vegetables.

After the tofu has soaked for 10-20 minutes, combine coconut milk, leftover teriyaki sauce, soy sauce to taste, one spoonful chili powder and lime juice from two small limes.  Add more of any of the ingredient to taste. It should be a little sweet, a little savory, and a little spicy.

In a large pan or wok heat 1 tbsp oil. Add the ginger, garlic, and chopped chilis and let fry for 30 seconds. Add onion. After a minute add mushrooms.  Let fry for 2-3 minutes then add about a quarter of the sauce,  or enough for them to simmer in. Cover with lid and let simmer 4-5 minutes.

Add peppers and snap peas. Add another third or so of the sauce, cover, let simmer 4-5 minutes.

While simmering, place tofu in a frying pan with another tbsp of oil and let fry. After the stir fry has been simmering for a few minutes, add the tomatoes and fried tofu, stir, re-cover, and let simmer for another 5-7 minutes.

Take off heat, garnish with cilantro and another squeeze of lime and serve, over rice or on its own.


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