March 7, 2010
Coconut Stir Fry
I searched around my pantry which has been pretty bare since we moved (I gave everything in our previous pantry to my sister). I found a can of coconut milk, some rice wine, rice vinegar and pepper jelly.
What came out was really delightful. Here it is:
(The ingredients that I used last night are in bold)
Protein, one of the following
-2 sliced chicken breasts
-drained and cubed tofu
-Garlic, 2 cloves
-Ginger, 2 Tb fresh
Chopped veggies, any of these work well
-Bell peppers, red
-Green onions, chopped
-Lemon Zest (lime would also work)
Sauce, whisk together
-1 cup coconut milk
-1/4 cup white wine or rice wine
-1-2 teaspoons rice vinegar
-2 tablespoons of pepper jelly
-Fresh ground pepper
-2 tablespoons Cornstarch
Heat a few tablespoons of peanut or canola oil in a wok until very hot. Add ginger and garlic. Before the garlic begins to brown, add protein and toss a few times until just cooked. Remove protein from pan and set aside.
Add veggies and toss a few times to ensure they are thoroughly coated with oil. Let cook for about 2 minutes. Season with a little salt and pepper. Add sauce and stir. When sauce is bubbling put the protein back in and add garnishes, cook for 30 more seconds. Remove from the heat and serve over rice while hot.
I've never really had pepper jelly before in foods. You usually find it over cream cheese served with crackers at a party. But I knew I needed something with a little bit more intrigue. It worked!
This would be awesome with some basil or red curry paste.
Here are pictures of Molly's dinner plate. This little girl doesn't know how good she has it! This is my attempt to get her to each the meal.
And this is with the peanut butter sandwich and banana wheels I had waiting for her in the kitchen. One day she'll eat all the delicious foods I make for her.