Wednesday, January 19, 2011

Coconut Veggie Stir Fry over Spaghetti Squash

For two HUNGRY servings
3 pieces seitan chicken chopped with splash of the “broth” (you could also use tofu or a meat if you want)
1 medium Sweet Potato cubed
about 1/3 VERY large onion
about 6 mushrooms chopped
1 tsp minced garlic (or one minced clove)
1 tsp sesame oil
1 tbsp soy sauce
throw is all in a pan and stir occasionally until the broth evaporates
Mix together…
1/2 cup light coconut milk
1 tsp agave nectar
1 tbsp rice vinegar
Top veggie mixture with sauce and serve over grain of choice
It’s also DELICIOUS over spaghetti squash!
Pre-heat your oven to 375
Cut and clean the sqaush, bake RIND UP for about 30 minutes
Put the squash in the oven, then start the stir fry, everything will time out very nicely!

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