What’s for Dinner!? Thai Style Stir Fry
What’s for dinner, beach babes!? Busy days call for quick and easy, not to mention delicious meals. And today’s recipe is a new weeknight fave!
This flavorful stir-fry boasts filling veggies along with a tasty blend of savory spices. This is an exotic dish that comes together fast!
The best thing about stir fry dishes is that you can include whatever veggies you have on hand: Sliced bell peppers, carrots, spinach, tomatoes and broccoli are all fair game. You can also use shrimp or chicken instead of tofu!
You really can’t go wrong with this tasty dinner…
THAI STYLE STIR FRY
makes 2 servings
- 2 green onions, cut into 1/2″ pieces
- 1 cup of pineapple, cubed
- 1/2 cup of water chestnuts
- 2 heads of bok choy, sliced lengthwise
- 1/2 cup of green snap peas
- 1 block of firm tofu, cubed
- 2 tbs sesame oil
- 2 cloves of garlic, minced
- 1 tsp tamari
- 1/8 tsp of powdered ginger
- 2 Tbs rice vinegar
- 2 Tbs roasted cashews
- 1/4 tsp of red pepper flakes (more if you like it hot!)
Add minced garlic and sesame oil to a pan and simmer over medium high heat. Allow garlic to brown slightly before adding bok choy. Quickly toss to coat the leaves until bright green (about 1 minute) before adding remaining ingredients. Reduce heat and continue cooking for about 5 minutes or until all ingredients become tender. If needed add a little bit of water to the pan. Serve and enjoy.
Like it hot? Add a dash of sriracha.
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