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Pineapple Coconut Stir Fry

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I bought expensive makeup for the first time today. Send help. It went something like this: “Hi I need LOTS of help. I need makeup. All the makeup. I mean, I have some makeup but I think it’s probably not the right kind. It’s from CVS. I wear mascara and chapstick. I need, I guess, like real makeup. But I’m also a hot yoga teacher so I don’t really wear makeup and I when I do I just wash it off to teach but I’m almost 30 and I feel like I should not get carded at R-rated movies anymore, you know? But I don’t want to look like I have any makeup on at all. Do you have something like that? Cruelty-free, please.”

God bless the poor sales girl that got my sorry ass dropped in her lap this afternoon. Lots of samples, lots of questions and a hundred-and-frigging-twenty-dollars later, I left with what I’m told is enough makeup to make me look like I’m not wearing any makeup at all for a solid year. Ca-ching. Both my boyfriend and my roommate reacted with a: “Hey, your face looks good.” So let’s celebrate with stir fry on the cheap.

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Pineapple Coconut Tempeh Stir Fry

This stir fry is such a hard win. Impressive but effortless. Affordable. Awesome. You can use any veggies you want totaling approximately 4-5 cups, but I recommend anything in your fridge that’s about to go bad. Also broccoli. Always broccoli. Light coconut milk lets you go a little easier on the calories and teriyaki sauces lets you take a Sandra Lee semi-homemade shortcut straight to COCKTAIL TIME. High fives all around.

Ingredients

  •  2 tablespoons grapeseed oil (or olive oil)
  • 1 yellow pepper
  • 1.5 cups broccoli slaw
  • 1 cup snap peas
  • 2 cups broccoli florets
  • 1 can light coconut milk
  • 3 tablespoons teriyaki sauce (I used Trader Joe’s Island Soyaki)
  • 1/2 cup pineapple chunks
  • 1 block organic tempeh, cubed
  • cashews, optional

Instructions

  1. Warm oil in a large, deep skillet (or wok) or med-high heat
  2. Add vegetables and saute for 4 minutes until they begin to soften
  3. Add a splash (1-2 tablespoons) of water to create a steam effect and saute another minute or two
  4. Add coconut milk, teriyaki sauce, tempeh and pineapple
  5. Reduce heat and simmer 15 minutes
  6. Top with cashews and serve with rice (optional)

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