June 30, 2008
Vegetarian Thai Food: Rainbow Thai Stir-Fry Recipe
The colors in this quick stir-fry showcase the beauty of summer harvest while the chili garlic lime sauce brings out the taste of Asia. The sauce is also quite versatile. Omit the lime for a chili garlic sauce, add extra garlic for a Thai garlic sauce or add szechuan sauce for a spicier dish. I must also confess that I totally tricked my husband with this recipe... I slipped in kale (something he claims he hates and refuses to eat). He certainly liked his kale tonight!
As the name suggests, this stir-fry is stunning it's so colorful. It's also a great way to slip kale into a meal if you're trying it for the first time (or still warming up to it). Cubed tofu, snap peas and mushrooms also make a nice addition to this dish.
Chef's note: For a thicker sauce or glaze, add 1 tbsp of cornstarch mixed into 3 tbsp of water.
1 whole yellow bell pepper, seeded and sliced
3 whole baby bok choy, chopped
1 cup cauliflower florets
2 tbsp sherry
1 tbsp agave nectar
1½ tbsp apple cider vinegar
2 tbsp low sodium soy sauce
½ tsp ground ginger
5 whole garlic cloves, minced
¼ tsp red pepper flakes
1 tsp lime juice (optional)
Line a large skillet or wok with water and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.