Ingredients
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14 ounces light coconut milk
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1 tablespoon green curry paste
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1/4 cup chopped cilantro or 1/4 cup mint
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1/4 teaspoon salt
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1/2 cup apricot preserves
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1/4 cup ketchup
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2 tablespoons cider vinegar
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1 teaspoon minced garlic
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1 cup water
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1/3 cup creamy peanut butter
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2 tablespoons reduced sodium soy sauce
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2 teaspoons minced garlic
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1/4 teaspoon crushed red pepper flakes
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1/2 cup orange juice
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2 tablespoons honey
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2 tablespoons water
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1/4 cup reduced sodium soy sauce
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2 tablespoons brown sugar
Instructions
- Mix the desired sauce mix in a small bowl until blended.
- Heat 1 tablespoon oil in large nonstick skillet. Put 2 tablespoon cornstarch and 1 pound protein into a large ziptop bag, seal bag and shake to coat.
- Add protein to skillet; stir fry over medium-high heat 3-5 minutes until cooked through. Remove to plate.
- Add 2 teaspoon oil to skillet; heat. Add 4 cups of any one or combination of vegetables; stir fry 3-5 minutes until crisp tender.
- Add sauce to skillet; bring to simmer. Add protein; simmer 1-2 minutes until sauce thickens and coats mixture.
- Serve with choice of side, and top with finishing touches.
- Protein (1 pound): Shelled shrimp, boneless skinless chicken breasts cut into 3/4-inch cubes, boneless sirloin flank or skirt steak cut into 1/4-inch thick strips, pork tenderloin cut lengthwise in half then crosswise into 1/4-inch slices, or firm tofu cut into 1-inch cubes.
- Vegetables (4 cups):Small broccoli florets, small cauliflower florets, sliced shiitake mushrooms, sliced white buttom mushrooms, shelled edamame, 1/2-inch red or yellow pepper strips, 1/2-inch cubanelle pepper strips, thinly sliced carrots, 1 1/2-inch long slices asparagus, snow peas, or 1/2-inch thick red onion wedges.
- Finishing Touches: Cashews, peanuts, almonds, toasted sesame seeds, crushed red pepper, thinly sliced scallions, cilantro, or mint.
- Sides: Jasmine rice, brown rice, buckwheat noodles, cellophane/rice noodles, lo mein noodles or stir fry noodles.