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Skillet Coconut Lime Broccoli Stir-Fry
Sweet coconut milk and sharp fresh lime create a rich, savory broth for these tender flat rice noodles. You'll toss crisp broccoli florets, sliced carrots, and baby bok choy right into the skillet for plenty of color and crunch. A splash of salty fish sauce and sweet brown sugar balances the flavors perfectly. Finish your bowls with a generous handful of torn basil or mint for a fragrant herbal note that ties it all together.
Equipment
- Skillet
- Saucepan
- Stovetop
Ingredients
- 3 limes
- 8 ounces dried flat rice noodles (about inch wide)
- 2 tablespoons vegetable oil
- 1 bag (16 ounces) broccoli flowerets
- 3 medium carrots, peeled and each cut lengthwise in half, then crosswise into -inch-thick slices
- 2 heads baby bok choy (about 6 ounces each), cut crosswise into 1-inch-thick slices
- 1 cup light unsweetened coconut milk (not cream of coconut)
- 2 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons Asian fish sauce (see Tip )
- teaspoon crushed red pepper
- 3 garlic cloves, crushed with garlic press
- 1 tablespoon grated, peeled fresh ginger
- 1 cup loosely packed fresh basil and/or mint leaves, coarsely chopped
- 1. From limes, grate 1 teaspoon peel and squeeze cup juice.
Instructions
- 1Bring 3 quarts of water to a boil in a large pot, then remove it from the heat. Submerge the flat rice noodles in the hot water and let them soak for 6 to 8 minutes until they soften.
- 2Drain the softened noodles and rinse them thoroughly under cold running water. Rinsing removes excess starch so the noodles don't clump together. Drain them a second time and set them aside.
- 3Warm 1 tablespoon of the vegetable oil in a deep 12-inch skillet over medium-high heat. Toss the broccoli florets and sliced carrots into the hot skillet along with 1/4 cup of water. Cover the pan and cook for about 7 minutes, stirring occasionally, until the vegetables are tender but still have a slight snap.
- 4Stir the sliced baby bok choy into the skillet and cook uncovered for another 3 to 4 minutes until wilted and tender. Move all the cooked vegetables to a large bowl.
- 5Whisk together 2/3 cup of water, the light coconut milk, brown sugar, soy sauce, fish sauce, crushed red pepper, and the squeezed lime juice in a small bowl.
- 6Pour the remaining 1 tablespoon of vegetable oil into the empty skillet and heat it over medium-high. Stir in the crushed garlic, grated ginger, and 1 teaspoon of grated lime peel, cooking for 30 seconds until highly fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 7Pour the prepared coconut milk mixture into the skillet and bring it to a boil. Fold in the reserved noodles and cooked vegetables, tossing everything together until heated through.
- 8Toss the mixture with the coarsely chopped fresh basil or mint, then transfer the finished stir-fry to a large serving bowl.
Notes
- Prep: Chop all your vegetables and measure the sauce ingredients before you start cooking. Stir-fries move fast once the heat is on.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb more broth as they sit.
- Swap: If you can't find baby bok choy, roughly chopped spinach or Swiss chard works well as a substitute.
Recipe Details
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