We inherited my sister's CSA box this week and it was filled with all kinds of amazing organic goodies that I was super stoked to dive into.  The only problem is that I don't usually buy multiple bunches of bok choy and bags upon bags of red potatoes.  BUT that's what I've decided is super fun about CSA boxes -- it helps you mix it up with different veggies than you might normally buy in addition to the ones you always do (we got bags of tomatoes and carrots too!).  I knew bok choy would be good in a stir fry and remembered that  Door Sixteen modified a  Post Punk Kitchen recipe a few years back and knew I had some of the stuff for the sauce.  So this is a variation of both recipes combined and then altered based on what I actually had!  What we have here is a stir fry/pad thai with Mexican flair thanks to the avocado.  My husband thought it sounded really weird to add the avocado but he was a believer after one bite.


SAUCE INGREDIENTS:

• 1 garlic clove (pressed or chopped)
• 1 tablespoon of Sriracha
• 1/4 cup of organic tamari
• 3 tablespoons of water

SAUCE HOW TO:

• combine all ingredients in a mason jar and shake until well-blended

STIR FRY HOW TO:

• Heat oil + add garlic -- cook for approx 1 minute
• Add tofu + fry on all sides until light golden brown
• Add carrots + squash and cook until soft but not overdone (approx 3 minutes)
• Add bok choy, basil, cashews, chili flakes + sauce and cook for approx 8 minutes until all veggies are soft
• While veggies are cooking, cook noodles according to box instructions
• Remove from heat + add veggies on top of noodles
• Add avocado + sesame seeds as garnish

Hat tip: Door Sixteen & Post Punk Kitchen 

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