Sweet and Fiery Coconut Udon Stir Fry

Sheesh, I feel like I have been neglecting to post recently, but really M and I have been working hard on finishing off the various leftovers (mainly the Unfried Rice, which I still think was absolutely A-Mazing).  That, and what with school being so demanding, I think I am going to be stuggling with posting as often as I want.  But no worries there, because, hey, I will never stop cooking... until someone holds me at knifepoint, I will not stop chopping (no pun intended).  But here is my latest and greatest.

This is another takeoff on one of the recipes from my cookbook that I got recently called Wok.  The original is called Turkey Ragout with Coconut.  I guess you are wondering how a ragout turns into a stir fry, but it happens here, folks!  The sauce stayed basically the same, with a few additions, and I added a few more veggies.  And tofu knots made a great stand-in for the turkey.  In the version that I made, I decided to add some celery, but that did not really seem to fit in too well, so I have omitted it in this version of the recipe.  Other than that, I honestly think that this is a very interesting combination of flavours.  Make sure your green beans are actually decent quality, or just substitute something else, because I think that they could make or break this dish.
And, oh.... the loves of my life: udon noodles and tofu knots.  I can't seem to down enough of these things.  Either of them!  And I love coconut extract, too.  It really seems to be such a good toy in the kitchen for amping up the flavour of dishes. 

Oh, goodie, now I get to go look for similies and metaphors and such... my favourite.  Can't my teachers just grade my cooking, instead?

Sweet and Fiery Coconut Udon Stir Fry

Serves 4

Inspired by Wok

1/2 bag dried bean curd skin knots (75 grams total), soaked in water until soft
1 large red bell pepper, chopped
1 bunch green onions, chopped
1 cup basil leaves, torn
1 bunch spinach
Just under 2 cups snap peas, trimmed
.7 lb shiitake mushrooms, chopped large
1/2 lb green beans, trimmed and chopped into 1 inch pieces
1/2 tbsp coconut extract
1 1/2 tbsp yellow curry paste
4 tbsp soy sauce
1/2 tbsp corn starch
1 tbsp agave nectar
1-2 tsp chili sauce, to taste
4 servings udon noodles, cooked and kept warm
Nuts for topping (I tried both walnuts and almonds)

Mix together the coconut extract through the agave, and set aside.
Heat a large wok coated with nonstick spray over medium high heat.  Add the mushrooms, and cook for a minute.  Add the green beans and snap peas, and cook for 2 or 3 more minutes, and then add the bell pepper and green onion.  When the veggies are almost done, add the basil, spinach, and sauce.  When the spinach is wilted toss in the bean curd skin, and heat through.
Serve over udon noodles topped off with nuts.