Thai Double Soy Stir-Fry

• 1 cup frozen shelled edamame
• 1/4 cup lite coconut milk
• 2 cloves garlic, finely chopped
• 1 Tbs. grated fresh ginger
• 1 Tbs. Thai red curry paste
• 2 cups bite-sized broccoli florets
• 1 medium-sized yellow bell pepper, seeded and diced
• 1/2 cup vegetable stock
• 1 Tbs. low-sodium soy sauce
• 6 oz. Thai-flavored baked tofu, cut into 1-inch pieces
• 8 to 12 cherry tomatoes
• 2 large scallions, chopped
• 1 Tbs. fresh lime juice

1. Boil edamame 4 minutes in water to cover; drain, and set aside.
2. Heat 2 Tbs.
3. coconut milk in large wok over high heat until it boils, about 30 seconds.
4. Stir in garlic, ginger and curry paste.
5. Add broccoli and bell pepper, and stir-fry 1 minute.
6. Add vegetable stock and 1/4 cup water, and stir-fry 2 minutes more.
7. Stir in soy sauce and remaining coconut milk.
8. Add edamame, tofu, tomatoes and scallions, and stir-fry until heated through.
9. Drizzle with lime juice.
10. Serve immediately.

edamame, lite coconut milk, garlic, ginger, red curry, bitesized broccoli, bell pepper, vegetable stock, soy sauce, tomatoes, scallions, lime juice

Taken from www.vegetariantimes.com/recipe/thai-double-soy-stir-fry/ (may not work)