Quick Coconut Veggies-VEGAN
INGREDIENTS
  • Servings: 2
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons finely grated fresh ginger
  • Few pinches crushed red chile pepper flakes
  • 1 package (about 1 pound) Whole Foods Market Stir-Fry Mix
  • 1/4 teaspoon fine sea salt
  • 1/2 cup light coconut milk
  • 2 tablespoons unsweetened grated coconut (optional)
DIRECTIONS
  1. Heat oil in a medium skillet over medium-high heat. When very hot, add ginger and pepper flakes and cook, stirring, 30 seconds. Add stir-fry mix and salt; cook 2 minutes. Stir in coconut milk and cook until vegetables are tender, about 3 more minutes. Serve sprinkled with coconut.
RECIPE BACKSTORY
Nutrition Per serving (about 10oz/296g-wt.): 180 calories (90 from fat), 10g total fat, 4.5g saturated fat, 0mg cholesterol, 340mg sodium, 16g total carbohydrate (3g dietary fiber, 6g sugar), 3g protein