Thursday, May 20, 2010

Thai Stir Fry

So the idea for this one came out of my clean eating magazine. I have often considering making a peanut sauce but never did because i thought it would taste strange. Since i'm willing to try almost anything once and want the kids to also, I decided to give it a try. It was very tasty, very different from my usual soy based stir fry sauces but still very good. As with any stir fry feel free to use whatever protein and vegetable combination you and your family prefer. I have to admit that the children don't care for shrimp yet, but I will keep trying.

3/4 cup coconut milk
1/2 teaspoon to 1 tablespoon thai chili paste(depends on how hot you like it)
1/4 teaspoon red pepper flakes
2 tablespoons peanut butter
juice of 2 limes
4 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon tomato paste
2 cups broccoli, boiled for a minute so they are a little soft
2 cups snow peas
1 red pepper, sliced into strips
10 raw shrimp, tails removed, and cut into small pieces
1 pork loin chop, cut into bite size pieces

Make It:
In a bowl whisk together the coconut milk, chili paste, red pepper flakes, peanut butter, lime juice, garlic, ginger and tomato paste. Set aside. Heat a wok or large skillet over high heat. Spray with cooking spray. Add pork to pan, stir for 2 minutes until browned. Add shrimp, stir fry for 2 minutes until shrimp just start to change color. Add broccoli, snow peas and red pepper stir fry for 2 minutes. Turn heat to medium and pour in sauce, stir and let cook for about 3 minutes, until sauce thickens a little. Serve over rice. Enjoy!

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