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Kona Coconut Stir Fry




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Cooking At Home With Zel


List of Ingredients




1 T. extra virgin olive oil
1 to 2 T. water
1 large carrot, cut into thin julienne, about 2-inches (5 cm) long
1 yellow bell pepper, cut into 1/2-inch (1 cm) slices
1/2 red bell pepper, cut into 1/2-inch (1 cm) slices
1 zucchini, cut into thick julienne, about 2-inches (5 cm) long
5 oz. (140 g) portabella mushrooms, sliced thick
1 C. (240 ml) fresh shredded coconut *
1 oz. (28 g) dried diced apple, mango, or papaya
1 T. mushroom vegetarian oyster sauce, or 1/2 T. gf soy sauce
3 dashes Tabasco Sauce
Salt and pepper to taste
1 t. toasted sesame seeds

Recipe



Heat olive oil and water in a large, deep skillet for 1 minute.

Add vegetables and sauté over high heat until softened, about 7 to 10 minutes, stirring frequently.

Add more water if needed to keep mixture from drying out.

Turn heat down slightly and add coconut, apple, vegetarian
oyster sauce, and Tabasco Sauce.

Stir well and season to taste with salt and pepper.

Transfer to a serving dish, and sprinkle with sesame seeds.

Serve over brown rice.

Makes 2 servings.