Getting better?

August 20, 2013


Oh, hi there.

This year has been a doozy so far.

Lots of neat trips…


WDW Summer 2013


Very special occasions…

Jason's Birthday Cake 2013

Pink Birthday Cake Martini

Funfetti Cupcakes

And happy family time…

Color Run Spring 2013


It’s been practically eight months since my very first blog post. Perhaps I will get better? Maybe there is an adjustment period? *big shoulder shrug*

What I do know is this: Spicy cauliflower, bok choy, and shrimp stir-fry with coconut is delicious. And simple. Well, simple if you cut and prepare the bok choy and cauliflower prior to cooking, which Jason did so kindly for me.

This dish comes together so quickly and behaves well with substitutions. Sadly, Jason is allergic to shrimp, so I substituted half a block of firm tofu (pressed and dried) in the recipe. No need to greatly alter the recipe if you choose our route- just substitute “tofu” for every “shrimp”. I also used sriracha instead of sambai oelek, and I omitted the fresh basil leaves. Serve with rice or soba noodles if you like.

One quick note: Don’t be alarmed by the dish’s odd smell once you add the chili sauce, agave syrup, and fish sauce to the garlic in the sauté pan. The smell my be off-putting, but the taste is phenominal – hint of spiciness and yummy Asian flavor.

Oh, and the vegetables… this dish will convert the cauliflower haters. Or at least silence them. And thhe crisp texture of the bok choy is heavenly and satisfying to much.

Cauliflower stir-fry

Try it. Double dare you.


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