My son loves home cooking, he is one of those rare kids that hates fast food, as he puts it, "Mom I was over the happy meal by the time I was ten". Every week when I am planning my meals out I alway consult with him to find out what he is hungry for. This week he wanted stir fry and cream cheese wantons.
Asian stir fry
- your favorite veggies, it varies with us, I usually use what I have on hand.
- shredded carrots
- baby corn
- onion
- broccoli
- red, yellow and green bell peppers
- your favorite mushrooms
- 1 tablespoon of coconut fat
- 2 garlic cloves, minced
- 1/2 cup low sodium soy sauce
- red pepper flakes ( use as little or as much heat as you like, we like it spicy)
- 1 tsp of raw sugar or honey
- 1/2 tsp of rice vinegar
- 1 1/4 tsp of cornstarch
- 1/2 cup of vegetable broth
* add marinated tofu, or cubed chicken if you like
Start out with a good wok or stir fry pan, heat pan and add coconut fat. When the pan smokes add your tofu or chicken. Tofu should be golden brown on all sides, make sure chicken is cooked through. Next add onion, broccoli, carrots (you want to add the veggies that need longer to cook first), then toss in the rest with the garlic last. Let that cook down tossing frequently, next add soy sauce, vegetable broth, sugar or honey and rice wine vinegar. Toss all the vegetables in the mixture,crush the red pepper flakes over top and let the liquid heat through, tossing occasionally. Do not over cook you want your veggies to stay crisp. Spoon veggies and sauce over your favorite rice. We like basmati rice.
Cream Cheese Wontons
1/2 container of Tofutti's cream cheese (vegan, you can use regular cream cheese if you like)
10 wanton wrappers
1 tsp chives
1 shallot minced
Mix cream cheese, shallot and chives and stir. Fill wonton wrappers with half tsp of mixture each. Fold diagonally and then fold in the left and right corners toward center. Use cooking spray on a cookie sheet and place wontons evenly on pan. Bake for 15 minutes at 350.
*note wonton wrappers contain eggs
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