Thai Curried Vegetarian Stir Fry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thai Curried Vegetarian Stir Fry calories by ingredient
Submitted by:

Introduction

This is a spicy vegetarian/vegan friendly dish. Very easy to prep and cook. Just do the marinade for the main ingerdients the night before, and cook when you get home the next day. This is a great stand alone one pan meal or you can serve over a bed of rice or asian noodles if you'd like. This is a spicy vegetarian/vegan friendly dish. Very easy to prep and cook. Just do the marinade for the main ingerdients the night before, and cook when you get home the next day. This is a great stand alone one pan meal or you can serve over a bed of rice or asian noodles if you'd like.
Number of Servings: 6

Ingredients

    1 TB vegetable oil
    2 TB soy sauce
    14 oz coconut milk, divided in two
    85 g (3 oz) portabella muchroom caps, sliced
    8.4 oz super firm tofu, drained and cubed
    1 TB curry powder
    .5 TB garlic powder
    .5 TB ground ginger
    .5 TB onion powder
    8 oz sliced water chestnuts, drained
    16 oz bagged japanese stir fry vegetables, frozen
    1 TB cornstarch
    1 oz water

Directions

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.

Rate This Recipe