Sizzle, sizzle, pop, eek! That’s the sound of crispy sweet carrots getting thrown into a wok with hot oil, and me screeching, because hot oil splashing all up at my face is scary. Who wants to get splashed by drops of blistering, molten oil? Not me. So, to be safe, I wear my super long oven mitts and stand as far away from the cook top as possible. And even then, I still scream. I’m a head case, I’ll admit it.
But seriously, some things are worth making you conquer your fears, and this stir-fry is so freaking good that it pushes me to brave the smoking hot wok, push aside my crazy paranoia, and stir that fry. Mmm-mmm-mmmm. You have to try this.
It’s quick, healthy, colorful, and full of texture and flavor. My husband and I filled our plates high and still wanted more. After we finished eating I snuck into the kitchen to take a bite or two more, but there wasn’t even a leftover piece of onion in the wok. Boo!
So many things make this a winning recipe. Let’s start with the spice. I love, love, love Chinese Five Spice. The aromatic blend not only smells incredible, it tastes just as good. The cinnamon, star anise, fennel, ginger, cloves, white pepper, and licorice create a warm, cozy, spicy, sweet flavor that is unlike any other. The tofu soaks it up and is truly magic.
Bok choy – so pretty
Then there are the crispy, and tender, nutritious filled veggies. Bok Choy, carrots, and snow peas, plus fresh corn and onions, create texture and more flavor. Each one brings something special to the table.
You can eat it with or without rice. It’s up to you. Personally, I never skip on the rice, because I adore Thai Jasmine rice. It has a sweet flavor and it’s sticky, so eating it with chopsticks is so easy. Add a little olive oil to the rice and water and it takes on a soft, buttery taste. Yum!
This is one of my go to meals when I’m feeling uninspired, need something quick, but want to eat healthy. It doesn’t take long to chop the vegetables, and it cooks fast. To me, it’s so much better than ordering a high calorie meal from a Chinese restaurant.
You want to make this, I know you do, so go and grab some veggies at the market and get your stir-fry on tonight. Just make sure you make a little extra, because trust me, you’ll want leftovers.
- 2 tablespoons of coconut oil
- 1 medium onion – diced
- 2 large carrots – peeled and cut into coins
- 1 ear of sweet corn – cut the kernels off the cobs
- 1 bunch of Bok Choy – chopped
- 2 cups of snow peas
- 1 package of extra-firm tofu – absorb the water with paper towels and cut in half and then into cubes
- 2 teaspoons of Chinese Five Spice
- 1 and ½ teaspoons of salt
- Pepper to taste
- Rice (optional)
- Cook the rice according to the instructions on the package.
- Note: Stir throughout the cooking process to avoid burning.
- Heat 1 tablespoon of oil in a wok. Add the carrots and cook until slightly soft. Approximately 2 minutes. Add 1 tablespoon of coconut oil and the onion, corn, and Bok-Choy and cook until they begin to soften. Add the tofu, five spice, salt, and pepper and cook until heated through. Remove from heat and serve hot.