Spicy Cauliflower, Bok Choy, And Shrimp Stir-Fry With Coconut

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1 tablespoon safflower oil

1/4 large head cauliflower, cut into 1/2-inch-thick slices

1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)

1/2 pound large shrimp, peeled and deveined

3 large garlic cloves, finely chopped

1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste

1 tablespoon agave syrup

2 teaspoons fish sauce

1/2 cup fresh basil leaves, plus more for garnish

3 tablespoons unsweetened flaked coconut, toasted

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