Wednesday, March 29, 2006
Dinner at Home
Coconut Milk Stirfry
We needed a quick meal and we needed to use some odds and ends from the fridge, so we made this stiryfry with fridge findings and canned goods.
-1 can baby corn, drained and cut into thirds
-1 block firm tofu, pressed to reduce water content, then cubed
-2 packages yam noodles
-1 package yam flour bean curd
-5 scallions, chopped
-4 boneless, skinless chicken thighs, cubed
-5 baby bok choy, quartered
-5 cups spinach, washed
-6 cloves garlic, minced
-1 can chicken broth
-1 can coconut milk
-4 t olive oil
-2 t rice vinager
-3 t soy sauce
-1 ts ginger powder
-1 t oyster sauce
-2 t chili garlic sauce
-2 t fish sauce
-1 ts chili powder
Marinate the tofu cubes in 2 tb olive oil, 1 tb soy sauce, and chili powder for at least 15 minutes. Sautee the scallions and garlic in olive oil until just beginning to brown. Add chicken chunks and brown. Add tofu and sautee (including marinade). Add a the noodles, bean curd, broth, vinager, soy, giner powder, chili garlic sauce, fish sauce, and oyster sauce. Stir and simmer for 15-20 minutes. Add all the vegetables and stir until spinach and bok choy are totally wilted and baby corn are hot.
Serves 5.
# posted by Giao and Alexis @ 8:11 PM 
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