Sweet and Sour Stir Fry

Stir frys are an easy way to use up whatever veggies you have left in your fridge (so feel free to use what you have on hand for this recipe!). They are also cheap and quick meals (pro tip: I always start the rice first and when it is finished it stays warm in the rice cooker). I tend to do spicy stir fry sauces with chili pastes and dark soy sauce, but I wanted something lighter tonight. I recently found individual packets of tamarind paste at Sprouts market and went for a sweet and sour sauce naturally flavored with this awesome fruit. Enjoy!

Sweet and Sour Stir Fry
1 bag precut or head broccoli cut into florets
1 pint cherry tomatoes (halved)
8 cloves garlic (minced)1
4 spring onions (chopped)
1 chili pepper (I used fresno)
1/2 Tbsp tamarind paste
1 tsp soy sauce
1/2 Tbsp dark brown sugar
3 Tbsp water
coconut oil
jasmine rice
0. Prepare jasmine rice in rice cooker according to package instructions.
1. In a large skillet or wok add coconut oil and heat to medium. Add garlic and chopped chili pepper. Cook for 2-3 minutes, stirring frequently. 
2. Add spring onions and tomatoes. Cook for 3 minutes. 
3. Add broccoli florets and cook for 3-4 minutes. Stirring occasionally.
4. In a small bowl whisk together soy sauce, brown sugar, tamarind paste and water. Add to skillet and toss veggies. Cook another 1-2 minutes or until your veggies reach the desired tenderness.
5. Serve with jasmine rice.