Stir Fry

I made this recipe. It's a great base for tofu or tuna chunks cooked in sesame oil and pepper. Or you can enjoy it as is.

2-3 heaping teaspoons thai green curry paste

ground pepper

salt

1-2 t tamari

1-2 t rice vinegar (garlic flavored optional)

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

Cook rice.

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.

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.