I whipped this up one night last week when I didn’t feel like cooking. I was this close to ordering in take out, but take out is unhealthy and my fridge had some very healthy items that needed to be used up. Cute, tiny summer squash from the farmer’s market, a few random leaves of kale, some baby bok choy, and a 1/2 a can of coconut milk. It seemed like my fridge was telling me: make a stir fry now! And so I listened.
After my vegetables were prepped and ready, I realized that I was out of soy sauce. Instead of panicking, I decided to go with fish sauce as an instant replacement. It was a good move. I also added in some Indian curry paste (though I’m sure a Thai curry would have been more authentic) and my good ol’ standby, chili garlic sauce. If you want something really hot, a squirt or two of sriracha is the way to go.
In no time, or so it seemed (really, this is a 30 minute meal), dinner was ready. I served this over Japanese sushi rice, which is probably the quickest rice to use when you’re in a hurry and you don’t want to heat up your kitchen any more than you need to. Lucky for us, it was really delicious and way better than greasy delivery pizza.
thai summer veggie bowl
This can easily be made vegan if you substitute soy sauce for the fish sauce. And if you’re gluten free, fish sauce fits the bill. If you’re both vegan and gluten free, well, I’m guessing you have your own tricks and say in the matter. This makes 2 servings, but you can scale this up easily.
1 T coconut oil
4 cloves garlic, roughly chopped
1 T fresh ginger, finely chopped
1/4 onion, sliced
2 baby summer squash (or a small zucchini), diced
8 heads of baby bok choy, cut in half
4 kale leaves, stems removed, leaves sliced
1/2 can of coconut milk
1 heaping T chili garlic sauce
1 T fish sauce
1 t curry paste or powder
1 t agave syrup or honey
cooked rice or grain of your choosing, to serve
In a large skillet, heat coconut oil over medium heat and add in garlic, ginger and onion. Let it get fragrant, but not brown. Stir in the summer squash, stirring to make sure it gets a bit of colour on a side or two – 1 minute or so. Add in the kale and bok choy and stir it for a minute before pouring in the coconut milk, chili garlic sauce, fish sauce, honey and curry paste. Let the liquids come to a boil and reduce slightly. Give it a big squeeze of lime and serve it immediately over rice or the grain of your choice. Makes 2 servings.
I have a load of zucchini and I’ll be trying out this recipe tonight for dinner. Thank you for always having the best recipes.
Aw shucks, thanks Julie! I hope you enjoy your supper 🙂
This looks so fresh and seasonal! Lovely recipe.
Thanks, RMW 🙂