As much as it bugged me, I stopped to measure the ingredients in this stir fry. I’m glad I did, because it came out pretty well.
1/4 c minced garlic
3 c onions, diced
4 T coconut oil
1/2 tsp salt
1 T grate fresh ginger
2 T Thai Kitchen brand red curry paste
2 c steak, chopped into small pieces
1/2 c of diced zucchini, yellow squash, or a mixture of the two
3/4 c chopped celery
12 oz frozen snap peas
1-2 baby bok choy diced
1. Saute the onions in coconut oil until they start to brown.
2. Add the steak, ginger, curry paste, and salt. Cook until the steak is almost cooked through.
3. Add everything else, except the bok choy and garlic.
4. When the food is almost done cooking, add the garlic and bok choy. Cook for just a few minutes, not letting the bok choy get overcooked.
Ease of Preparation: 3
I had to add water a few times and added too much. The food wound up being a little soupy, but tasted good. Next time, I will use less water. Broccoli would also make a good addition.