There is nothing like hosting a fun girls dinner at home. Sharing similar tastes with my friend Michelle, we decided to try a new recipe together in the comfort of our sweats instead of spending money on take out. We were both leaving for vacation the following weekend and had plans to closet swap to spruce up our suitcases. A healthy stir fry was a perfect last meal to share before we went our separate ways for the holidays.
This stir fry was out of this world. I’m a sucker for anything coconut and anything with Siracha, so this had me at the ingredients list. I really can’t emphasize how easy this was to throw together..you barely need to follow the recipe. I’ve made this three times since my girls night and have had the same result each time. It’s also a flexible recipe, meaning you can sauté whatever you have veggie-wise in your fridge in coconut oil to achieve the same great flavor.
I added tofu for some extra protein, my first foray into this strange meatless main. It was surprisingly enjoyable and really added to the heartiness of the dish. It wasn’t bland like I’d feared and instead picked up the flavors of the coconut and Sriracha. If you’re strongly opposed to tofu, I totally get it, and recommend you substitute for a more likeable protein instead. Enjoy!
- 2 tablespoons coconut oil or quality vegetable oil
- 2 eggs, beaten with a dash of salt
- 2 big cloves garlic, pressed or minced
- ½ bunch green onions, green and white parts, thinly sliced (about ¾ cup)
- 1 cup thinly sliced vegetables, like bell pepper, carrot, or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
- ¼ teaspoon fine grain sea salt
- ¾ cup unsweetened coconut flakes (not shredded coconut)
- 2 cups cooked and chilled brown rice
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Fresh cilantro, for garnish
- 1 container of tofu
- Remove the tofu from packaging and drain with paper towels on a plate. Leave sitting on a paper towel and flatten with another plate on top.
- Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat.
- Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil.
- Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set.
- Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add one tablespoon of oil to a separate pan and cook the tofu on medium heat. Salt and pepper the tofu and add a splash of Sriracha. Cook until browned.
- Meanwhile, add one tablespoon of oil to the pan and add the garlic, onions, and optional additional vegetables.
- Meanwhile, heat another pan with olive oil.
- Cook, while stirring, for 30 seconds or longer, until fragrant or until the vegetables are tender.
- Add the kale and ¼ teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes.
- Transfer the contents of the pan to your bowl of eggs.
- Add the remaining two teaspoons of oil to the pan.
- Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden.
- Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Pour the contents of the bowl back into the pan.
- Add your 2 teaspoons of tamari (or soy sauce) and Sriracha.
- Stir to combine, then transfer the contents to serving plates or back to your bowl.
- Squeeze the juice of ½ of a lime over the dish.
- Garnish with a sprinkling of torn cilantro leaves, wedges of lime,and Sriracha on the side.
Source: Cookie and Kate