I’ve written about my love for coconut oil before, especially for stir fries. Not only does it smell ridiculously amazing while you’re cooking with it, but it’s one of the only oils that’s truly stable enough to handle high-heat cooking (aka… stir fries, what up!) and its fats are more easily metabolized in the body, so it’s great for your heart! So let’s get cracking on this sooooo-much-better-than-takeout meal, shall we?
Tonight I got home from work and I was not. feelin’. it. I had a long weekend of partying at a music festival (I know, poor me) and the last thing I wanted to do was cook. I was fantasizing about some takeout, or at the very least a trip to the nearest Whole Foods salad bar. But my man Rob surprised me with a plethora of organic vegetables from his trip to the new Austin Trader Joe’s this afternoon, and if you know Trader Joe’s, you know that its produce doesn’t stay well for long. (Love you TJs, but it’s true!) The meal I whipped up for us was even better, and possibly quicker, than ordering from our nearest Chinese place. And it’s definitely healthier. All it took was a little bit of coconut oil, spices, and Chinese sauces (thick, sweet hoisin and oyster sauce, which doesn’t really taste like oysters but just adds a super salty depth of flavor).
