In the Kitchen: Ginger Basil Stirfry

Wednesday, June 11, 2014

Cooking dinner is literally the LAST thing I feel like doing when I get home from work... finding time to buy groceries is difficult enough, and meal planning has been out the question these last few weeks. When I realized I got bok choy in my Organic Box this week I knew if I didn't make something with it tonight it would probably end up being a good candidate for the garbage a week from now when I find it wilted in the veggie drawer.
This recipe was really easy, I used tofu, but you could absolutely substitute with chicken, beef or prawns....  and here it goes...

Grocery List:
-1 tbsp coconut oil
-1 block extra firm tofu chopped into bite size pieces
-1/2 red onion chopped
-5 green onions chopped
-2 garlic gloves chopped
-1 tbsp ginger
-3 cups bokchoy chopped
-1/4 cup basil leaves chopped

-1/4 cup low sodium soy sauce
-1tbsp hoisin sauce
-1/4 cup rice vinegar
-1 tbsp sriracha or hot sauce (optional)
-1/2 cup water

 -1/4 cup water
-1 tsp cornstarch 
Get Cookin...
1)On a medium heat saute tofu in the coconut oil until lightly browned on all sides
2) Add vegetables and saute until softened
3) Combine first 5 sauce ingredients and mix together; add to vegetable mixture and toss to coat
4)Mix together last two ingredients and add to stir fry to thicken
5) Serve over quinoa (or rice) and garnish with salad shoots (optional)
6) Enjoy


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