Spicy Coconut Vegetable Stir Fry
This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe!
Prep Time15 mins Cook Time10 mins Total Time25 mins
Spicy Coconut Sauce
- 1 13.5 oz can full-fat coconut milk $1.79
- 1/4 cup natural style peanut butter $0.28
- 2 Tbsp sriracha$0.18
- 1 tsp brown sugar $0.01
- 1 Tbsp soy sauce $0.06
- 2 Tbsp lime juice (one lime) $0.22
- 1 clove garlic, minced $0.08
- 1 tsp grated fresh ginger $0.10
- 4-6 cups mixed vegetables $1.93
- Red peppers
- 1 Tbsp cooking oil (coconut) $0.04
- In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
Blueberry Cornbread Muffins
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep these blueberry cornbread muffins tender.
Servings: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
- 3/4 cup milk
- 1 tablespoon lemon juice (see note)
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup yellow cornmeal
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries (see note)
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- Zest of 1 lemon (about 1-1/2 teaspoons)
- 1 stick unsalted butter, melted
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
- Combine the milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.