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Chef's Recipes Thai Stirfry

Thai Stir Fry - Serving Size: 4 people

Ingredients & Preparations

Tofu: cut into pieces, season with salt and pepper to taste and roast in the oven until crunchy.

Tofu 1 lb.  

Peanut Butter Sauce : Mix all ingredients together and simmer on low heat in a saucepan until the sauce is smooth and liquid.

8 oz. Peanut Butter    16 oz. Coconut Milk   1 oz. Sriracha Sauce  4 oz. Thai Sweet Chili Sauce 

Vegetables : Clean, cut and blanch all the vegetables until (al dente).

1/2 lb. Asparagus   1/2 lb. Brussels Sprouts                            1/4 lb. Cherry Tomatoes  1/4 Baby Carrots  1/2 Bunch Parsley  2 oz. Garlic-Herb Butter

Coconut Rice : In a casserole dish, put the rice, coconut milk, water, shredded coconut and season with salt and pepper to taste. Cover and simmer for 45 minutes or under the the liquid is absorbed and the rice is tender.

1 lb. Basmati Rice  1 quart Coconut Milk 6 oz. Coconut  1 quart Water  Salt and pepper to taste

Directions : In a wok, sauté the vegetables with garlic-herb butter, add the peanut butter sauce, crispy tofu and season with salt and pepper. In a bowl scoop the rice, pour the stir fry over the rice and mix.


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