This Paleo Thai Mixed Vegetables recipe is vegan, with a soy-sauce flavor, coconut vinegar, fish sauce, and fresh chili peppers, but can easily be made with any meat of your choice…our favorite is shrimp! Not sure if it’s the simplicity of the ingredients or the presentation of freshness or the spicy, but light, flavor. We just really enjoy how fast it is to make this recipes and how great the flavors come together. 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!
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)
Recipe: Paleo Thai Mixed Vegetables
- 1/3 cup Coconut Aminos
- ¼ cup Chicken Stock
- 2 Tbsp Roasted Red Chili Paste
- 2” chunk fresh Ginger
- 4 Bird’s Eye Chili Peppers
- 1 ½ Tbsp raw Honey
- 2 tsp Fish Sauce
- 2 tsp Coconut Vinegar
- 2 tsp Sesame Oil
- ½ Tbsp Arrowroot Powder
- 2 Tbsp Coconut Oil
- 1 head Broccoli
- 6 Baby Portobello Mushrooms
- 1 Red Bell Pepper
- ½ Yellow Onion
- 1 Carrot
- ½ Zucchini
- Optional: ½ lb Shrimp or Various Meats
- NOTE: if you choose to use meat (we prefer shrimp), cut the raw meat into 1” chunks (shrimp can be left whole), heat 1 Tbsp oil over medium-high (~6) heat, and cook until no longer pink and set aside. You will want to do this first.
- Prep the vegetables by removing the stems and seeds, then cut everything into bite sized chunks. We like to quarter our mushrooms, then cut everything else into roughly 1” pieces.
- Place the coconut aminos, chicken stock, red chili paste, ginger, Bird’s Eye chili peppers, honey, fish sauce, coconut vinegar, sesame oil and arrowroot powder (for thickening, can be omitted if you don’t have it, but know that you’ll need to cook the sauce over a lower heat for a longer period of time) in a blender and puree until smooth. Set aside.
- Heat the coconut oil in a large sauté pan or wok over medium-high (~6) heat. Add the broccoli florets and carrots, roll around to coat in oil, then cover and cook for about 2 minutes. Next, 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 shrimp/meat of choice. Stir to incorporate. After about a minute or two, add the sauce.
- Stirring frequently, heat over medium-low (~4) heat until the sauce is thick and the shrimp/meat of choice is heated through.
- This recipe is Vegetarian (unless you choose to add meat)!
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Try our Paleo Coconut Macaroons for dessert!