2-3 heaping teaspoons thai green curry paste
1-2 t tamari
1-2 t rice vinegar (garlic flavored optional)
1 c rice1 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
The stir fry part takes about 11 minutes including heating the oil.
Heat coconut 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.
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.