| 15 | 30 | 391 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 1 medium | Yellow onion (fresh; white part only) |
| 4 clove(s) | Garlic (bell; jalapeno; poblano; any kind really; seeded or not depending on the spiciness desired)) |
| 1 piece, 2-inch | Ginger root |
| 6 fruit | Lime (Zest and juice of) |
| 1 tbsp | Rice vinegar |
| 1 tbsp | Liquid aminos (Zest and juice of) |
| 3 bunch | Cilantro (coriander) (seasoned) |
| 2 cup | Thai basil, fresh (or soy sauce of choice) |
| 1 tbsp unpacked | Brown sugar (chopped fresh) |
| 1/2 tsp | Coriander, ground (chopped; (or regular; )) |
| 3 tsp | Cumin |
| 2 cup | Water |
| 1/2 can(s) (13.5 oz) | Coconut milk, sweetened (ground) |
| 1 cup | Mixed vegetable salad (or vegetable) |
| 3 cup (dry) | Sushi rice (cooked) |
Place everything but the 4 cups of sliced vegetables into the blender and puree until smooth. Set aside.
In a medium stockpot, saute the 4 cups of sliced vegetables. When the vegetables are crisp-tender, add the sauce mixture and bring just to a simmer.
(Optional: take 1 package extra-firm tofu; cube, season, and air-fry, then add to the dish at the end)
| Fruit | 1 |
| Grain | 1 |
| Vegetables | 2.3 |
