Posted on June 9th, 2009 by theapartmentkitchen
div>Matt and I rarely argue about food. We rarely argue at all, but he certainly (and most faithfully) eats whatever I plan to make. But yesterday he was in the mood for steak, and I was craving a Thai-inspired dish. So we did something we don’t normally do, we entered the store and later, the kitchen, divided. He made his steak, and I made a stir fry with crisp veggies and creamy coconut rice. Coconut water is something I love to use – it adds incredible coconut flavor without any fat, unlike coconut milk (another favorite ingredient). In the end, he cut me off a piece of his steak, and helped himself to a heaping spoonful of the rice. Because even when we do argue about food, it doesn’t change the fact that we’re hungry for more.
Creamy Coconut Stir Fry
Served 2.
Leftover Potential: I ate this as an entree and Matt ate it as a side, and we still had enough left over for a little lunch the next day.
1/2 cup rice
1 cup coconut water
1 Tbsp peanut oil
1/2 onion, diced
1 red bell pepper, diced
1 cup snap peas, halved
1/2 cup cherry tomatoes, quartered
1 jalapeno, minced
2 cloves garlic, minced
1 tsp ginger, minced
shredded chicken (optional)
salt, as needed
scallions, thinly sliced
cilantro, roughly chopped
1. In a small pot cook the rice in the coconut water until it is tender and has absorbed all of the liquid. Set aside.
2. Heat the oil in a wok or large saute pan over medium heat. Add the onion, bell pepper, and snap peas. Stir fry until tender-crisp, 2-3 minutes.
3. Add the jalapeno, garlic, and ginger, and saute until fragrant, 1-2 minutes. If using, add the chicken and the rice, and toss to heat through. Season with salt.
4. Serve in warm bowls garnished with scallions and cilantro.
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