Tag: healthy stir fries
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
One of my favorite ingredients to have in my pantry is tamarind. I have the regular dried tamarind that I get from the Indian store but I also have the tamarind concentrate which is available at most grocery stores like Whole Foods. The concentrate is always in my fridge and I use for a lot of things including dressings, sauces, etc. It is easy to use and a little goes a long way. I love the earthy, tangy flavor it imparts to all the dishes- especially when it is paired with honey or sugar.
In this dish, I wanted to make a quick stir fry and wanted to use the tamarind concentrate to replicate a few Thai dishes I enjoy at Khun Thai– one of our favorite restaurants. I love the mixture of flavors in my mouth- sweet, sour, spicy and savory- my mouth waters as I write….
I marinated the chicken pieces and mixed up a quick sauce for the stir fry. I had green beans in my fridge and I thought it would be a great combination with the chicken and the tangy sauce. I made brown rice on the side and it was a perfectly balanced and delicious meal.
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