Thai Curried Vegetarian Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TB vegetable oil2 TB soy sauce14 oz coconut milk, divided in two85 g (3 oz) portabella muchroom caps, sliced8.4 oz super firm tofu, drained and cubed1 TB curry powder.5 TB garlic powder.5 TB ground ginger.5 TB onion powder8 oz sliced water chestnuts, drained16 oz bagged japanese stir fry vegetables, frozen1 TB cornstarch1 oz water
In a bowl or ziplock bag, toss together vegetable oil, soy sauce, half of coconut milk, tofu, portabellas, and all spices
seal container and refrigerate over night to marinate
NEXT DAY:
mix cornstarch and water in a small bowl to form a slurry, set aside
quickly spray pan or wok, heated to med. hi
add marinated ingerients to pan and stir contantly until tofu and portabellas are are seared on all sides, about five minutes
add japanese vegetables and water chestnuts to pan, continue stirring until all remaining ingredients are heated through, about three minutes.
keeping everything in the pan, add remaining coconut milk, letting it come to a simmer
stir in cornstarch slurry. Bring to a boil, reduce to a simmer
portion and serve
NOTES:
*makes about 6 3/4c servings
*you can adjust seasoning as desired
*depending on your preferences, you may want to add less of the slurry to adjust the consistancy of the coconut milk sauce
Number of Servings: 6
Recipe submitted by SparkPeople user BROWNEYEDKITTY.
seal container and refrigerate over night to marinate
NEXT DAY:
mix cornstarch and water in a small bowl to form a slurry, set aside
quickly spray pan or wok, heated to med. hi
add marinated ingerients to pan and stir contantly until tofu and portabellas are are seared on all sides, about five minutes
add japanese vegetables and water chestnuts to pan, continue stirring until all remaining ingredients are heated through, about three minutes.
keeping everything in the pan, add remaining coconut milk, letting it come to a simmer
stir in cornstarch slurry. Bring to a boil, reduce to a simmer
portion and serve
NOTES:
*makes about 6 3/4c servings
*you can adjust seasoning as desired
*depending on your preferences, you may want to add less of the slurry to adjust the consistancy of the coconut milk sauce
Number of Servings: 6
Recipe submitted by SparkPeople user BROWNEYEDKITTY.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 341.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 6.7 g
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