Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry with Coconut


  • 1 tablespoon safflower oil
  • ¼ large head cauliflower, cut into ½-inch-thick slices
  • ½ large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
  • 2 teaspoons fish sauce
  • ½ cup fresh basil leaves, plus more for garnish
  • 3 tablespoons unsweetened flaked coconut, toasted
  • ½ pound large shrimp, peeled and deveined
  • + 3 more ingredients
    • 3 large garlic cloves, finely chopped
    • ½ teaspoon sambal oelek or other Asian chili sauce, or to taste
    • 1 tablespoon agave syrup

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, ...

View full recipe at SpringPad


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