Bok choy and broccoli, both cruciferous vegetables, are known to help prevent cancer. They provide numerous powerful antioxidants, vitamins C and K, and essential minerals, including calcium and iron. Curry pastes themselves are therapeutic, with ingredients that both stimulate appetite and aid digestion. This meal is served over rice to soak up the tasty sauce; you could also use rice noodles. To add heat, serve with Sriracha sauce on the side.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
8 baby bok choy
1 tablespoon virgin coconut oil
1 bunch (about 4 cups) broccoli (separated into small florets)
1/4 cup Thai green curry paste
2 14-ounce cans coconut milk
14 ounces extra-firm tofu (drained and cut into ½-inch cubes)
16 scallions (thinly sliced on a diagonal)
1/2 cup packed cilantro (coarsely chopped)
3 cups cooked brown or basmati rice
Lime wedges (for garnish)
Wash bok choy thoroughly, spreading leaves to remove any grit. Cut stem portions into ¼-inch slices. Cut leaves at roughly 1-inch intervals and then chop a few times to shorten resulting strips.
Place coconut oil in a large saucepan over high heat, swirling to coat the bottom. Add bok choy and broccoli florets; cook, stirring constantly, for about 1 minute. Add curry paste and stir well to combine. Add coconut milk and bring to a boil. Cook a few minutes longer, until coconut milk has reduced and thickened slightly, and vegetables are tender-crisp. Add tofu cubes and warm through. Taste and add salt, if needed.
Remove from heat and stir in half the scallions and cilantro. Serve at once over rice in bowls, garnished with remaining scallions, cilantro, and lime.
Recipe Additional Notes:
PER SERVING: 344 cal, 12g fat (1g mono, 1g poly, 10g sat), 0mg chol, 13g protein, 38g carb, 7g fiber, 357mg sodium
Sun, 2012-04-01 12:21