The Recipe
Spicy Kale and Coconut Stir Fry
COOK TIME : 10 minutesPREP TIME : a few seconds
From Cookie and Kate
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Ingredients
DESCRIPTION
A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you're ready to start cooking. This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. As you cook, use your senses and pay attention to the visual cues provided. Adjust your cooking temperature as necessary.
INGREDIENTS
- 2 tablespoons coconut oil or quality vegetable oil
- 2 eggs, beaten with a dash of salt
- 2 big cloves garlic, pressed or minced
- ½ bunch green onions, green and white parts, thinly sliced (about ¾ cup)
- Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
- ¼ teaspoon fine grain sea salt
- ¾ cup unsweetened coconut flakes (not shredded coconut)
- 2 cups cooked and chilled brown rice
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Fresh cilantro, for garnish
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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