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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Woman's Day magazine. 4 sauces that give you a world of flavor. Make a sauce, then pick a protein, veggie, finishing touch, and a side (all but sauces listed in the directions). Ingredients:
14 ounces light coconut milk |
2 tablespoons brown sugar |
1 tablespoon green curry paste |
1/4 cup chopped cilantro or 1/4 cup mint |
1/4 teaspoon salt |
1/2 cup apricot preserves |
1/4 cup ketchup |
2 tablespoons cider vinegar |
1 teaspoon minced garlic |
1 cup water |
1/3 cup creamy peanut butter |
2 tablespoons reduced sodium soy sauce |
2 teaspoons minced garlic |
1/4 teaspoon crushed red pepper flakes |
1/2 cup orange juice |
1/4 cup reduced sodium soy sauce |
2 tablespoons honey |
2 tablespoons water |
1 tablespoon grated ginger |
1 tablespoon minced scallion |
2 teaspoons cornstarch |
1 teaspoon sesame oil |
Directions:
1. Mix the desired sauce mix in a small bowl until blended.
2. 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.
3. Add protein to skillet; stir fry over medium-high heat 3-5 minutes until cooked through. Remove to plate.
4. 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.
5. Add sauce to skillet; bring to simmer. Add protein; simmer 1-2 minutes until sauce thickens and coats mixture.
6. Serve with choice of side, and top with finishing touches.
7. 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.
8. 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.
9. Finishing Touches: Cashews, peanuts, almonds, toasted sesame seeds, crushed red pepper, thinly sliced scallions, cilantro, or mint.
10. Sides: Jasmine rice, brown rice, buckwheat noodles, cellophane/rice noodles, lo mein noodles or stir fry noodles.
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