MEXICAN + ASIAN FUSION STIR FRY

We inherited my sister's CSA box this week and it was filled with all kinds of amazing organic goodies that I was super stoked to dive into.  The only problem is that I don't usually buy multiple bunches of bok choy and bags upon bags of red potatoes.  BUT that's what I've decided is super fun about CSA boxes -- it helps you mix it up with different veggies than you might normally buy in addition to the ones you always do (we got bags of tomatoes and carrots too!).  I knew bok choy would be good in a stir fry and remembered that Door Sixteen modified a Post Punk Kitchen recipe a few years back and knew I had some of the stuff for the sauce.  So this is a variation of both recipes combined and then altered based on what I actually had!  What we have here is a stir fry/pad thai with Mexican flair thanks to the avocado.  My husband thought it sounded really weird to add the avocado but he was a believer after one bite.


SAUCE INGREDIENTS:

  • 1 garlic clove (pressed or chopped)
  • 1 tablespoon of Sriracha
  • 1/4 cup of organic tamari
  • 3 tablespoons of water
STIR FRY:
  • 2 tablespoons of sesame oil
  • 2 cloves of garlic (pressed or chopped)
  • 1.5 cups of extra firm pressed tofu (cubed)
  • 1 cup of carrots
  • 1 cup of bok choy
  • 1.5 cups of squash
  • 4 basil leaves (thinly sliced)
  • 1/3 cup of cashews (chopped)
  • pinch of red chili flakes
  • 1 avocado
  • pinch of sesame seeds
  • 1 box of pad thai rice noodles


SAUCE HOW TO:

  • combine all ingredients in a mason jar and shake until well-blended


STIR FRY HOW TO:

  • Heat oil + add garlic -- cook for approx 1 minute
  • Add tofu + fry on all sides until light golden brown
  • Add carrots + squash and cook until soft but not overdone (approx 3 minutes)
  • Add bok choy, basil, cashews, chili flakes + sauce and cook for approx 8 minutes until all veggies are soft
  • While veggies are cooking, cook noodles according to box instructions
  • Remove from heat + add veggies on top of noodles
  • Add avocado + sesame seeds as garnish


Hat tip: Door SixteenPost Punk Kitchen 

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2 comments:

Krissy said...

YUMMMMMMM!!!!

julia wheeler said...

You'll love it!

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