Vibrant Bok Choy Greens Are Super Sauce Soakers!
Perhaps it’s the sunny weather or my increasingly alarming Sriracha addiction, but I am all about fresh, Asian inspired flavours lately. Lot’s of people don’t post stirfry recipes. Stirfries are very subjective: personal, intimate, cherished creations that are so catered to the cook’s very tastebuds that it is almost nerve wracking to let the public into your mouth like that. This one’s real good though, I’mma jus gonna go ahead and post it.
Buttery bok choy and tender cauliflower are the perfect vehicles to carry this punchy sauce right into to your mouth. Briefly marinating your protein source intensifies the coconutty goodness. This is a very saucy recipe, so serve it in a bowl with your favourite rice. You control the heat: my kids ate it with the 1/4 cup of Sriracha, but if you’re not quite as hardcore as a 2 year old, alter proportions as needed. If you cannot find coconut dessert tofu, a half can of light coconut milk or coconut cream will do the trick real nice-like.
Coconut Greens and Rice
INGREDIENTS:
- 1/2 package (150g) coconut flavoured dessert tofu
- 1/4 cup Sriracha Hot Chili Sauce
- 1/2 cup cilantro
- 1/2 cup green onions
- 2 inch knob of ginger
- 4 cloves garlic
- 2 tsp Thai Red Curry Paste
- 2 tbs Shiro Miso
- 1/2 cup warm water
- 1 lb. of your favourite vegan protein source, (tempeh, tofu or Gardein work best in this recipe), cut into 1″cubes.
- 3 cups bok choy, chopped, greens separate
- 1 zucchini, diced
- 1 cup cauliflower, chopped into bite sized bits
-2 cups brown rice, to serve
METHOD:
1. In a food processor or blender, purée garlic, ginger, green onions, coconut tofu, cilantro, Sriracha, miso, curry paste and water until smooth. Drop in your choice of protein source and allow to marinate for at least 30 minutes.
2. In a wok, over medium high heat, combine protein+sauce, zucchini, cauliflower and chopped bok choy stems. Stir to coat veggies thoroughly then cover and cook over medium heat for about 8-10 minutes, checking the tenderness of your veggies frequently. Once they are to your liking, remove from heat and stir in bok choy greens. Serve over brown jasmine or any other brown rice you fancy. You’re so fancy!