Spicy Cauliflower Bok Choy and Shrimp Stir Fry with Coconut Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add garlic, ginger, and red pepper flakes, and sauté for a minute until fragrant.
• STEP 2.Add cauliflower florets and cook for 5 minutes until slightly tender. Add bok choy and shrimp, and cook for another 3-4 minutes until shrimp turns pink.
• STEP 3.In a small bowl, whisk together coconut milk, soy sauce, lime juice, and cornstarch. Pour the mixture into the skillet and stir well to combine. Cook for an additional 2 minutes until the sauce thickens.
• STEP 4.Serve the stir fry hot over steamed rice or noodles. Garnish with chopped cilantro and sliced green onions, if desired.

Cooking Tips

• Make sure to cut the cauliflower into bite-sized florets for even cooking.
• Adjust the amount of red pepper flakes according to your spice preference.
• For a vegetarian version, you can substitute shrimp with tofu or tempeh.
• Feel free to add other vegetables like bell peppers or snap peas for extra color and crunch.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir fry in a skillet or microwave until heated through.
• Serve the leftovers as a filling for wraps or as a topping for salads for a quick and delicious meal.