Thai Stir Fry
1 cup Frozen shelled edamame
¼ cup Native Forest® Organic Light Coconut Milk
2 cloves Garlic, finely chopped
1 Tbsp. Grated fresh ginger
1 Tbsp. Thai red curry paste
2 cups Bite-sized broccoli florets
1 med. Bell pepper (yellow, green or red) seeded & diced
1/3 cup Vegetable broth
1 Tbsp. Premier Japan® Gluten-Free Hoisin
6 oz. Thai-flavored baked tofu, cut into 1-inch pieces
8-12 Cherry tomatoes
2 large Scallions, chopped
- Boil edamame 4 minutes in water, drain, and set aside.
- Heat 2 Tbsp. coconut milk in large wok over high heat until it boils, about 30 seconds.
- Stir in garlic, ginger and curry paste.
- Add broccoli and bell pepper, and stir-fry 1 minute.
- Add vegetable stock and ¼ cup water, Stir-fry for about 2 more minutes.
- Stir in tamari and remaining coconut milk.
- Add edamame, tofu, tomatoes and scallions, and stir-fry until heated through.
- Serve immediately.
