Stir Fry with Basil & Coconut Rice

We typically stir fry once a week (at least) but switch it up each time so it doesn’t get old! This recipe calls for eggplant, broccoli, and bell pepper but you can easily switch it up with any vegetables you are craving or have on hand. Green beans, zucchini and carrots are some of our other go-to stir fry veggies, so get creative and add whatever you like.

One of our recent faves? Stir fried chicken or tofu with basil and veggies, on top of steaming hot coconut rice! The coconut makes it taste decadent, the basil makes it fresh, and veggies & protein make it a filling and healthy meal!

Substitution Tips: Don’t want rice? Quinoa is a wonderful and healthy substitute! Coconut quinoa is amazingly delicious so I actually highly recommend switching out rice every once in awhile with this nutrient and flavor packed seed!

Stir Fry with Basil & Coconut Rice

Prep Time: 10 Minutes, Cook Time: 20-40 minutes (depending on rice!)
Serves: 2

Ingredients

Stir Fry with Basil

  • Extra Firm tofu OR
  • Boneless, skinless chicken thighs
  • Vegetable or coconut oil
  • Onion
  • Broccoli
  • Bell Pepper
  • Eggplant
  • Fresh basil
  • Fresh or dried ginger
  • Soy Sauce
  • Rice Vinegar
  • Chili Sauce (we use Sambal & Sriracha)
  • Black pepper
  • Sugar

Coconut Rice

  • Rice (White or Brown or Quinoa!)
  • 1 can coconut milk (tip: look for one that is JUST coconut milk + water, try to steer clear of other ingredients or unnatural flavoring)

Directions

  1. If you plan ahead, marinate your chicken or tofu! Cut the protein up into bite size pieces and put it in a tupperware. Make an easy marinade – mostly soy sauce, a little rice vinegar, as much chili sauce as you want, some cracked black pepper, some ginger (finely chopped or ginger powder) and a small amount of chopped up basil. Shake it around so the protein is coated in this mixture and put it in the fridge. I often do this in the morning so it marinates all day 🙂
  2. Begin to cook your rice as you normally would. We use a rice cooker but you can easily do it on the stove top. We usually make 2 cups of dry rice, which means we have left overs to use in lunches!
  3. While your rice begins cooking, chop your veggies into bite size pieces. Tip: keep them mostly the same size so they cook at the same pace!
  4. Mix up a stir fry sauce: Soy sauce, chili paste, a little rice vinegar, and a tiny bit of sugar to sweeten it up. I don’t include exact amounts – just sample it as you go adding more of what you like. Its part of the fun! Once you’re satisfied, set this sauce aside.
  5. Heat up a wok or sautee pan over medium heat, add the vegetable oil. Once its hot, add the onion and ginger. Watch to be sure they don’t cook too fast, turn down the burner if necessary.
  6. After a few minutes add your chicken or tofu in one layer so each piece is touching the hot pan. Wait a few minutes and then turn the pieces over so they are browned on both sides. If using chicken, be sure to cook it long enough that it is no longer pink and each surface has been cooked. Once cooked through, remove from the pan and set aside.
  7. Heat up a little more oil in the same pan and add the eggplant (in a single layer if possible). Flip the pieces after a few minutes.
  8. Once the eggplant has cooked a little, add your bell pepper and broccoli, stirring it every once in awhile so all veggies get some time on the pan and preventing any pieces from getting too cooked/burnt!
  9. Once the veggies are mostly cooked (tip: broccoli is softening up but still bright green!), slowly pour your sauce on top, stirring as you go so all veggies get coated in it – be careful not to put TOO much sauce, or you’ll have a soup instead of a fry.
  10. Add your protein back into the pan and mix it up well. Turn off the heat and cover so it stays warm and it all steeps in the sauce to soak up flavor!
  11. Once your rice is almost completely cooked and only has a minute or two left – stir in 1/2 of the can of coconut milk. Doesn’t seem like enough? Add more if you like! Close the rice lid and let it soak up the milk for a minute or two while you get out your plates and get ready to serve up your food!
  12. Serve a healthy portion of hot coconut rice and then top it with your stir fry. Garnish with fresh basil and enjoy!

 

Advertisements

One thought on “Stir Fry with Basil & Coconut Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s