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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 3/4 cups water
1 cup unsweetened shredded coconut
3 Medjool or 6 regular dates, pitted
2 tablespoons chopped lemongrass (about 2 stalks, use the tender inner stalks)
2 tablespoons lime juice
1 inch piece ginger, peeled
1/8 teaspoon cayenne pepper, or to taste
For the Stir Fry:
1 bunch broccoli, cut into small florets
1 red bell pepper, cut into 1-inch pieces
2 cups sliced mushrooms
1 cup snow peas


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 small amounts of water or vegetable broth as needed to prevent sticking.

Add sauce to vegetables and continue to stir fry for 1-2 minutes to heat through.

Calories 282; Protein 8 g; Carbohydrates 35 g; Sugars 19 g; Total Fat 15.5 g; Saturated Fat 13.1 g; Cholesterol 0 mg; Sodium 67 mg; Fiber 10.4 g; Beta-Carotene 1162 ug; Vitamin C 187 mg; Calcium 105 mg; Iron 2.9 mg; Folate 129 ug; Magnesium 77 mg; Potassium 972 mg; Zinc 1.5 mg; Selenium 11.4 ug

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