Spicy Cauliflower and Bok Choy Stir-Fry with Coconut

The first time I cooked bok choy was two years ago, after picking up my first CSA share from Crossroads Community Farm (then Primrose Community Farm). I'm now in my third year as a member and still looking forward to that fresh and crunchy green. When I have it, I'll often use it in my ever-evolving fried rice recipe or simply stir-fry it in sesame oil and finish it with a bit of Sriracha, but I also love incorporating it into more elaborate recipes like this one. Though not through any particular effort on my part, coconut has been making into all manner of my recipes lately (including a coffee stout that is currently fermenting). The first non-baked-good recipe I can remember trying and loving is Baked Curried Rice with Apples and Coconut, but it was Crispy Kale-and-Tofu Salad with Coconut that really made me fall in love with coconut in savory dishes. Just a little bit of toasted coconut gives this dish a lot of richness, and it is nicely balanced by the freshness of the bok choy and herbs, spiciness of the chili sauce, and sweetness of the agave. Fish sauce sneaks in some umami without adding a fishy flavor and the shrimp/chicken/tofu turns this into a filling main that needs only a bed of rice or noodles to become a complete meal.

Spicy Cauliflower and Bok Choy Stir-Fry with Coconut
adapted from Martha Stewart
serves 2

1 tablespoon canola oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
1/2 pound large shrimp, peeled and deveined or boneless, skinless chicken breast or tofu, cut into bite-size pieces
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup or honey
2 teaspoons fish sauce
1/2 cup fresh basil leaves or cilantro, plus more for garnish
3 tablespoons unsweetened flaked coconut, toasted
Rice or noodles, for serving (optional)

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.

2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, (or chicken or tofu) and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.

3. Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately over rice or noodles (if desired). Top with coconut flakes and more basil.