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Quick and Easy Thai Coconut Stir Fry

Quick and Easy Thai Coconut Stir Fry

Serves: 4

Category: Main Dishes - Vegan

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A quick blended sauce and a fast stir fry is the way to go on a weeknight when time is at a premium!

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For the Sauce:
1 1/4 cups water
3/4 cup unsweetened shredded coconut
3 Medjool or 6 regular dates, pitted
3 tablespoons peanut butter (with no added salt, sugar or oil)
2 tablespoons lime juice
1-2 inch piece ginger, peeled
1/8 teaspoon cayenne pepper, optional
For the Stir Fry:
1 bunch broccoli, cut into small florets
1 red bell pepper, cut into 1-inch pieces
1 red onion, sliced
2 cups sliced mushrooms
1 cup snow peas
2 tablespoons lightly toasted unhulled sesame seeds


Combine sauce ingredients in a high-powered blender and process until smooth.

Heat 1/4 cup water or no-salt-added vegetable broth in a wok or large saute pan. Add broccoli, cover and steam for 5 minutes. Remove cover, add remaining vegetables and stir fry for an additional 5 minutes or until vegetables are crisp-tender. Add additional water or vegetable broth as needed.

Add desired amount of sauce to vegetables and continue to stir fry for 1-2 minutes to heat through. Serve topped with sesame seeds.

Calories 347; Protein 12 g; Carbohydrates 38 g; Sugars 21 g; Total Fat 20.1 g; Saturated Fat 11.4 g; Cholesterol 0 mg; Sodium 67 mg; Fiber 11.1 g; Beta-Carotene 1150 ug; Vitamin C 188 mg; Calcium 156 mg; Iron 3.4 mg; Folate 146 ug; Magnesium 106 mg; Potassium 1054 mg; Zinc 2.1 mg; Selenium 12.7 ug

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