Surprisingly easier to make than expected. Although it's an extra step, the sweetness and tangy-ness from the yogurt sauce with the mild spiciness of the stir fry is delicious.

Servings: 4



Stir Fry

Coconut Rice

Stir-fry Sauce

Tangy Yogurt Sauce

*Step-by-step directions with pictures below*

Chop up one garlic clove, and mix with soy sauce, honey, rice vinegar, peanut butter and chili paste. Blend or mix well and refrigerate.





Chop up one garlic clove, and mix with grated ginger, lime rind, lime juice and yogurt. Mix well and refrigerate.





Combine rice, water, coconut milk and garlic and bring to a boil. Reduce to low-med heat and cook for 30 minutes.





Heat oil in wok. Cook garlic and red onion for 1 minute. Add mushrooms and cook for 3 minutes. Add red bell pepper and cook for 1 minute. Add stir fry sauce and cook 3 minutes. Stir in bok choy and cook for 1 minute.





Plate dish and drizzle with yogurt sauce. Garnish with green onion and sesame seed and enjoy!