Our Thai Stir Fry recipe sounds exotic, but it taste great and is easy to make. A great combination! This recipe calls for a very tasty ingredient, Walnut Butter. It is very easy to make, see link below, but it does have a lot of fat, mostly non-saturated.
Thai Stir Fry Recipe
||1 hour, 45 minutes|
Our Thai Stir Fry Recipe sounds exotic, but it taste great and is easy to make. A great combination! This recipe calls for a very tasty ingredient, Walnut Butter. It is very easy to make, see link below, but it does have a lot of fat, mostly non-saturated.
- 3 tablespoons Walnut Butter
- 1/2 cup Boiling Water
- 3 Medium Carrots
- 1 Large Onion (chopped)
- 1 teaspoon Garlic Powder
- 5 Medium Mushrooms (chopped)
- 3 servings Soba Noodles ((see package))
- 1 teaspoon Curry Powder
- 1 tablespoon Braggs or Low Sodium Tamari
- 1 cup Lite Coconut Milk
- 6oz Extra Firm Tofu
- 1 teaspoon Ginger Powder
- 6 cups Collard Greens
- 2 teaspoons Smoked Paprika (deveined and chopped)
- 1/2 cup Pineapple (chopped)
Soba noodles are a great protein source and are very quick. Usually soba noodles come in little wrapped bunches. I use one bunch per person. Braggs Liquid Aminos is a flavoring akin to soy sauce. It is what I use because people with food sensitivities have tolerate it better than soy sauce. Also, there is no added sodium in it but it delivers great flavor.
||Thai Sauce Preparation: In a small glass bowl, whisk the walnut butter and hot water. Whisk in the tamari and spices. Add coconut milk. Put on lid to keep warm. |
||Soba Noodles Preparation: In a medium sauce pan, heat 4 cups of water to a boil. Place noodles in pan and stir. Noodles should begin to soften and slide into water. Check the package for the appropriate cooking time. It is usually 3 minutes. Ounce soft, drain noodles into a colander. Put the noodles back into sauce pan with the lid on to keep warm. |
||Tofu Preparation: Heat skillet. Once hot, add cubed tofu and fry until lite brown. You may want to add a little non-fat olive oil spray to keep tofu from sticking. |
||Vegetable Preparation: In a large DRY skillet, heat until drops of water dances when sprinkled onto pan. Sear the onions, carrots and tofu for 3 minutes. Use spatula or shake pan back and forth to keep vegetables from burning. Add mushrooms. Add water to pan if needed, a tablespoon at a time. Add the collard greens and 1/2 cup of water. Turn down heat. Put lid on the skillet and steam for approximately 2-3 minutes. |
||Add sauce to vegetables and tofu mixture and stir to distribute. |
||Divide noodles into large bowls and top with vegetable mixture. Garnish with pineapple chunks. |
The nutritional content above is approximate, per serving and will vary. This Thai Stir Fry recipe is based on 3.0 servings.