PWS Stir Fry
1 onion (3" diam) sliced into strips
1/2 head of broccoli, cut into small pieces
2 carrots, thinly sliced
Sliced & diced bok choy
Shucked ear of corn
Pre-cooked chicken cubes
Bragg's Liquid Aminos
Chicken or vegetable broth from box
Spicy Sriracha (chili) sauce
In a pan, stir 1-3 tsp red or green curry into 1 can coconut milk, warm it up.
Turn wok on high, add some olive oil, then 2 crushed garlic cloves.
As garlic begins to sizzle, add all veggies.
Stir fry for a few minutes, constantly stirring.
When the veggies "calm down", add flavorings and optional coconut sauce.
Add pre-cooked meat or tofu, let cook (still on high) for a few minutes.
Mix 1 T of corn or potato starch w/ some water in a glass,
then add to wok while turning off the heat. Stir a little bit and serve.
Rice: Fill bottom of rice cooker w/ about 3" of water, turn onto high.
Fill top of pan with 1.5 C rice and 2C water or 2C rice and 2-3 cups water.
When bottom boils, turn down to med-hi and cook 45 min.