The other day someone mentioned that they were making a stir-fry for dinner with a coconut chili lime sauce that came already prepared in a packet. The only time I’ve made a coconut sauce was for a curry that I made and it was delicious so I wanted to try this version too. Convenience wise the already made stuff is great but I decided to try my hand and make it myself.
I wasn’t sure how this was going to turn out or if I was even going to like it. I might have be much less picky now but I’m still pretty darn picky when it comes down to it. It sounded good though so it was worth a shot and I’m glad I took it.
I love making a good stir-fry. Most of the time they are quick to throw together and it’s a good way to get a healthy meal on the table. They also tend to taste better as leftovers after the flavors have all come together even more.
The other great thing about this is that you can tweak it to suite your fancy. If you don’t like carrots leave ‘em about. Want more green beans than peas? Cool that’s awesome. You can put whatever veggies you think would work in here and make it your own. You can serve it with brown rice, white rice, quinoa, or just on it’s own. I used soy sauce but you just have to swap it our for tamari to make it gluten-free. If you’re not a vegan you could also use fish sauce or oyster sauce. I was going to make a really dumb joke about the world being your oyster with this dish but then I thought better of it. Actually, I think I technically still made it just by mentioning it didn’t I? Please still be my friend. I’m not always so corny.
This is a dish that I’m sure will please both meat-eaters and veggies a like. It’s packed full of flavor and the cashews add a bonus protein source. It takes less than 30 minutes to make so it will also make you happy that you don’t have to spend too long in your kitchen before getting a delicious meal on the table.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 4-6 Servings
1 15oz can coconut milk
2 tbsp garlic chili sauce
2 tbsp lime juice
1 tsp soy sauce or tamari
1 tsp coconut sugar or brown sugar
1 tbsp oil
2 cups frozen broccoli
1 cup frozen green beans
1 cup frozen peas
1 cup shredded carrots
1 red bell pepper , cut into thin strips
1 15 oz can baby corn, drained & rinsed
¾ cup cashews, lightly chopped
1 tbsp cornstarch (optional)
-If you are serving this with rice start cooking that first. Especially if you are using brown rice since it tends to take a little longer than white rice.
-While your rice starts cooking or before you start the veggies mix the coconut milk, chili sauce, lime, soy sauce, and sugar in a small bowl or measuring cup. If you’re coconut milk is very separated just whisk it together well until it’s all liquid again.
-Heat oil in a wok or large skillet over medium heat. Add in your red pepper and broccoli, peas, and green beans. Let them cook for 10-15 minutes until tender. Toss in carrots, corn, and cashews. Turn heat to medium-low and cook for another 10 minutes. If you want the sauce thicker sprinkle in the cornstarch and let it cook until thickened.
-Serve over rice and add more cashews on top if you want.