Name: Coconut Vegetable Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tablespoons coconut oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 carrots, julienned; 1 cup snow peas, ends trimmed; 1 small head broccoli, cut into florets; 1 can (14 oz) coconut milk; 2 tablespoons soy sauce or tamari; 1 tablespoon lime juice; 1 teaspoon brown sugar; 1/4 teaspoon red pepper flakes (optional); 1/4 cup fresh basil leaves, torn; 2 tablespoons toasted coconut flakes for garnish

Instructions

Prepare the sauce

In a small bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, and red pepper flakes (if using). Set aside.
Heat the wok

Heat coconut oil in a large wok or skillet over medium-high heat until shimmering. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
Stir-fry firm vegetables

Add carrots to the wok and stir-fry for 2 minutes. Then add broccoli florets and continue to stir-fry for another 3 minutes, tossing frequently to ensure even cooking.
Add remaining vegetables

Add the bell peppers and snow peas to the wok. Continue stir-frying for 2-3 minutes until vegetables are crisp-tender but still vibrant in color.
Add the coconut sauce

Pour the coconut milk sauce over the vegetables and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens and coats the vegetables.
Finish and serve

Remove from heat and stir in the torn basil leaves. Transfer to a serving dish and garnish with toasted coconut flakes. Serve immediately over steamed rice or noodles if desired.

Coconut Vegetable Stir-Fry

Ingredients

Instructions

Nutritional Information