Sunday, July 6, 2014

Coconut Ginger Stir Fry

This recipe was inspiration from a blog called Simple Bites, but I modified it quite a bit. It's a quick one to throw together. It took me less than 30 minutes. I served it over brown rice. This is another good leftovers for lunch option.

  • 2 cloves of garlic, minced
  • 2 inch cube of ginger (about 30 grams), minced
  • ½ yellow onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons ground turmeric
  • 2 teaspoons salt
  • 2 bags frozen stir fry mix
  • 1 can coconut milk, mixed

  1. In a skillet pan, melt butter and heat olive oil over medium heat.
  2. Add garlic, ginger, and onion and sautee until onion is soft.
  3. Add seasonings to pan and mix.
  4. Dump in stir fry mix and stir.
  5. Add coconut milk and mix well.
  6. Cover and let cook until heated through and vegetables are no longer frozen.

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