Stir Fry

2-3 heaping teaspoons thai green curry paste
ground pepper
salt
1-2 t tamari
1-2 t rice vinegar (garlic flavored optional)
4 T coconut oil
1 c rice

1 bunch asparagus spears cut into thirds
1 small red onion
1/4 small bulb fennel thinly sliced
1 small leek (green and white thinly sliced)
1 large handful sweet peas
1 medium yellow pepper sliced
4 baby bok choy heads halved or quartered
1 medium-large jalapeno thinly sliced in rounds
10-15 cherry tomatoes halved
5-6 large basil leaves thinly sliced
1 container extra-firm tofu (optional)
cook rice

if using tofu, cut into cubes/rectangles, coat with adobo chile sauce and cook in 2 T oil on medium-low heat for about 20 minutes, turning once
the stir fry part takes about 11 minutes including heating the oil

heat 2 T coconut oil in a large pan on high heat
add asparagus, salt and pepper to taste
cook asparagus for 2-3 minutes
add 1-2 t tamari, cover and cook 1-2 minutes
add onion and fennel and thai curry paste, mix well
cook till onions start getting soft
add leek
cook 1-2 minutes till green parts of leek start to glisten
add rest of vegetables and rice vinegar, mix and cover
cook till bok choy leaves wilt

serve with sriracha hot sauce