Single Serve Pina Colada Stir Fry

Vegan Stir Fry with Salmon

Single Serve Pina Colada Stir Fry

What can you do when your husband is a carnivore and you just want to eat veggies! I store my coconut milk in ice cube trays in the freezer in case I need to make a quick vegan meal. When I’m feeling the need for extra protein, I’ll break the vegan rules and cook up some fish for good measure. For purely vegan options add tofu or nuts. This recipe is perfect for one person. Increase quantities for more than one person.

Single Serve Pina Colada Stir Fry

Olive oil

1-2 cloves garlic

2-3 cubes of frozen coconut milk (I used a smaller ice cube tray) You can also use fresh coconut milk

1 Tablespoon grated fresh ginger (or less)

1/2 julienne zucchini

1/3 julienne sweet red pepper

handful of fresh or frozen pineapple chunks

1 Tablespoon sushi dipping sauce

1-2 teaspoons cornstarch disolved in a bit of water

Optional: Add tofu or other vegan protein when making the stir fry or garnish with cashews or other nuts.

 

Sauté garlic in olive oil until soft. Place fish filet on top. Cook until thawed or slightly cooked. Add veggies and ginger and cook a couple minutes. Add coconut milk and sushi dipping sauce. Cook until veggies are tender crisp. In last minute add cornstarch dissolved in a bit of water if necessary to thicken the sauce. Add salt and pepper if needed. Serve immediately.

Start by StARTing tip: To savour your meal for longer, eat with chopsticks. Take your time, chew slowly and enjoy the flavours. ENJOY.

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