- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 bunches Organic Green Onions
- 14 ounces Light Coconut Milk
- 1/4 cup Soy Sauce divided
- 1/2 teaspoon Brown Sugar
- 1 1/2 teaspoon Curry Powder
- 1 teaspoon Ginger Root
- 2 teaspoons Chile Pepper
- 1 pound Organic Tofu cut into 3/4 inch cubes
- 4 ounces Roma Tomatoes chopped
- 1 Organic Bell Pepper (use Yellow Bell Pepper) thinly sliced
- 4 ounces Mushrooms chopped
- 1/4 cup Basil chopped
- 4 cups Bok Choy chopped
- Salt to taste
Directions
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
