Put the stock in a saucepan, gradually stir in the polenta, and bring to a boil. Reduce heat to low and simmer, stirring, 6-8 minutes until thick.
In a separate pan, heat the coconut cream until slightly curdled, then add the red curry paste and peanut butter to it.
Add the butter and coconut cream mixture to the polenta, and stir until it melts, then cover with a lid and set aside.
Mix together the sweet chili sauce, soy sauce, and sesame oil and set aside. Heat a wok over high heat, add the peanut oil and fry the onion 2 minutes before adding the broccoli and white part of the bok choy. Stir-fry 2 minutes, then add the snow peas, garlic, ginger, chili, and green leaves of the bok choy. Stir-fry 2 minutes longer, then add the sweet chili sauce mixture and toss well.
Divide the polenta onto four plates, top with the vegetables, garnish with scallions, serve immediately.
|Serving Size: 1 Serving (680g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 202 (33%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 10.2mg||3 %|
|Sodium 676.6mg||23 %|
|Potassium 1556.5mg||41 %|
|Total Carbohydrate 90.1g||27 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 77.8g|
|Protein 16.5g||24 %|
Powered by: USDA Nutrition Database
Calories per serving: 606
There are no reviews yet. Be the first!