So we’re going out of town tomorrow to Nashville and its going to be a blast. We get to see a live concert and my parents, which we don’t get to see enough. It will be so good to get out of town and the rainy days that have been looming the past month. Though I’m happy to say that Angel is doing really well and his new business (The Logica) has really helped us both. I’ve never seen him so happy. It’s really been great for our personal life! I have to admit, it is a relief that he is so much happier and relaxed. I love him being home more too!
Spanish word of the day: el avión (airplane)
I really love Thai food. I don’t know if it’s the simplicity of the ingredients or the presentation of freshness or the spicy, but light, flavor. I just really enjoy it and Angel does too…or he placates me by telling me he does ;) At any rate, this recipe is fast, beautifully simple and filling. And nothing helps clean out the frig before a trip like a good stir fry! Enjoy!
Thai Mixed Vegetables
5 Tbsp Coconut Aminos (or wheat free Tamari if you do a little soy)
4 Tbsp Chicken Stock
2 Tbsp Roasted Red Chili Paste
2 Tbsp Ginger (fresh, minced)
4 Arbol Chili Peppers
1 ½ Tbsp Honey
2 tsp Fish Sauce
2 tsp Coconut Vinegar
2 tsp Sesame Oil
½ Tbsp Arrowroot Powder
2 Tbsp Grapeseed Oil (or Coconut Oil)
1 small head Broccoli
6 Baby Portobello Mushrooms
1 Bell Pepper (color of your choice or a mix of red and green)
½ Yellow Onion
Meat (Chicken, Pork, Beef or Shrimp all taste great!)
*Optional: ½ Zucchini
**NOTE** if you are not using leftover meat, cut the raw meat into chunks, heat 1 Tbsp oil over medium-high heat, cook until no longer pink and set aside. You will want to do this first.
Prep the vegetables by removing the stems and seeds, cutting everything into bite sized chunks (I quarter the mushrooms and shoot for 1” pieces on everything else) and then set aside.
Put the coconut aminos, chicken stock, red chili paste, ginger, arbol chilis, coconut crystals, fish sauce, coconut vinegar, sesame oil and arrowroot (for thickening, can be omitted if you don’t have it) in a blender (or Bullet!) and puree until smooth. Set aside.
Pour the grapeseed or coconut oil in a large pan or wok over medium-high heat. Add the broccoli and carrots, roll around to coat in oil, then cover for about 2 minutes. Add the remaining vegetables, cover and cook for another 3-5 minutes, stirring frequently.
When the broccoli is bright green and the onions are starting to turn translucent, add the chicken. Stir to incorporate. After about a minute or two, add the sauce.
Stirring frequently, heat over medium-low heat until the sauce is thick and the chicken is heated through.
Serve and enjoy! We like to follow this up with our Coconut Macaroons!