Tuesday, March 28, 2017

Thai Peanut Stir Fry

I used shrimp but you can substitute any meat of choice
1 bag shredded coleslaw
Broccoli small head, chopped
1 lime cut in half
Snap peas
Julienned carrots
Chopped green onions 3-5
Fish sauce
Soy sauce
Peanut butter
Thai sweet chili sauce
Minced garlic 2 tsp, separated
Fresh ginger, peeled and minced
Coconut oil
Chopped fresh cilantro
Chopped roasted peanuts

Rice cooked in chicken broth

Put 2 tbsp coconut oil in frying pan over med-high heat
Sautée 1 tsp garlic and 1 tsp ginger until fragrant. Add broccoli, green onions, carrots.
While veggies are softening, squeeze half a lime over your meat to marinate and squeeze the other half into a small bowl. Add to that, 1/4 soy sauce, 1/4 cup peanut butter, 1 tsp fish sauce, 2 TB Thai sweet chili sauce and other 1 tsp of garlic. Whisk until combined and set aside.

When broccoli looks bright green and is starting to soften, add meat and sautée until cooked, then add  1-3 cups of coleslaw, as your prefer, and snap peas. When they've just softened, pour sauce all over and stir fry until coated. Serve over rice with fresh cilantro and chopped peanuts on top.

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