Coconut Veggie Stir Fry


Hello dear readers, I’m back!  I know I’ve been MIA for a few months now – it’s been a busy summer!  We had a lot of visitors, I went on a two-smoothie-a-day regimen for a month (more on that later) and I had an existential crisis about what kind of recipes I wanted to post on this blog.  So essentially, I didn’t cook much, and when I did, there was not a lot of variety.  I ate a lot of wraps and stir fry – the topic of this post.  But now that it is fall and the leaves are starting to change in other parts of the country, I’ve decided to start posting again!

So this first recipe will be about one of my staple meals of the summer, stir fry!  Adam and I usually eat stir fry about once a week.  It’s one of those meals that is relatively easy to make and packs a lot of veggies and nutrition into one meal.  Now, this is not your typical stir fry recipe.  Stir fry can take a lot of forms and this is a recipe that Adam and I have been tinkering with a lot lately.  Mainly, we started using coconut oil that we bought at Trader Joe’s to create a different flavor with the stir fry.  We weren’t sure how it would work, but combined with honey and soy sauce, it gives the stir fry a sweeter flavor than a traditional sauce.  In our opinion, it’s delicious!


Adam and I like to vary our veggies (why eat the same thing every time?) so we tend to pick out different veggies at the store for each round.  If you want easy vegetables for your stir fry and you have a Trader Joe’s or Sprouts nearby, you can pick up a fresh pre-made pack of stir fry veggies.  Costco also sells a huge frozen pack of stir fry veggies, but we don’t like using it because the sauce almost always ends up too watery.  Some veggie staples include bell peppers, shitake mushrooms, zucchini and snap peas.  This time, we threw in some new veggies like edamame and bok choy.  We personally prefer using tofu as our protein, but this recipe can be easily switched to a chicken stir fry if you’re not a tofu fan.  Make sure to dry out your tofu before putting it in stir fry so it can soak up some more of the sauce flavor!  If you feel like you need a basic how-to on how to cook stir fry, check out this advice.



  • 1 container of tofu, cut into thin rectangles (sprouted or non-sprouted – we used sprouted here)
  • 1 cup edamame
  • 2 heads of baby bok choy, sliced lengthwise
  • 1 cup shitake mushrooms, sliced
  • 1 small zucchini, chopped
  • 2 tbsp coconut oil
  • 2 cups soy sauce
  • 1-2 tbsp honey
  • 1 package of Trader Joe’s brown rice


  • Cut and dry out tofu before starting to cook, ideally starting one to two hours prior
  • In a bowl, combine 1/2 cup soy sauce with honey in a bowl or plastic bag and add tofu to soak for a bit before cooking (it’s not an exact science, but 15-20 minutes would probably be sufficient)
  • Chop up your veggies and place in a separate bowl to be added later
  • Heat wok or pan on stovetop on medium to high heat
  • When wok is heated, add 1 tbsp coconut oil
  • When oil is heated and starts to pop, add tofu from bag and stir occasionally until browned
  • Take tofu out in a separate bowl and add second tbsp of coconut oil
  • Add vegetables to wok and cook until slightly soft
  • Add soy sauce and tofu back to mixture
  • While waiting for vegetables to soak up soy sauce, prepare brown rice
  • When the soy sauce has cooked down, turn off stovetop and let stir fry cool
  • Add stir fry to rice and enjoy!

photo (62)

So readers, what does your stir fry look like? Do you have any recommendations for us to try?


One thought on “Coconut Veggie Stir Fry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s