Thai Curried Vegetables with Adzuki Beans (Wok)

Thai Curried Vegetables with Adzuki Beans (Wok) Ingredients

2 ts Vegetable oil; or more as	1/2 c Adzuki beans; cooked,
1 c Chayote squash; julienned	1 c Coconut milk; light, canned
1 Red bell pepper; julienned	2 tb Low-sodium soy sauce
1 c Bok choy; with leaves,	1 tb Lime juice; (half a lime)
1 Asian (Thai) eggplant; cut	1 tb Fresh coriander leaves; or
1/2 c Sliced mushrooms	Freshly ground pepper; to
1 tb Fresh minced ginger; or more	Coconut extract; optional
1 Clove minced garlic;	3 c Hot cooked rice; (jasmine or
1 tb Curry sauce; such as Taste

Instructions for Thai Curried Vegetables with Adzuki Beans (Wok)

Prep - Have everything cut and measured; ready to go into the wok. Cut bell pepper and chayote squash into matchsticks. Roughly chop (1-inch pieces) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or if using globe, slice to square-up the eggplant (an end-cut and 4 side cuts). Cut the remainder into thin wafers. Measure and mix the curry powder into a paste as instructed on envelop. Allow 10 minutes. ~ - Heat the wok, add the oil and swirl to coat pan. Fry the chayote squash and bell pepper: about 4 minutes. ~ - Add bok choy and eggplant; fry about 2 minutes. (Add a little more oil only if needed.) ~ - Add mushrooms and ginger, and garlic, if using. Cook about 1 minute. ~ - Add the Curry paste and warm through (less than 1 minute.) ~ - Add coconut milk, soy, lime juice and coriander leaves. Stir just to warm and combine but not to blend flavors (See notes). ~ - Taste: adjust flavors with pepper and optional coconut extract (1/8 tsp.). ~ - Serve at once with hot cooked rice, optional soy and hot sauce (such as Sriracha). Yield: 4 servings: Each serving provides 340 Calories -- 7 g fat including rice. (MC estimate) Canned Light Coconut milk has about 35 cals per 60 ml; 30 cals from fat. Cooks Notes . . . As described by Jay Solomon: "This dish engulfs your palate with rolling aromatic flavors accented with occasional lightning flashes of heat." In order to maintain crispness and unique flavors (surprises!), halve the cooking time used in Jays recipe. Acknowledgement: Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Message to McRecipe as low-fat version and to Elf (03 Fe 97). NOTES : [mcf] Lean Bean Cuisine / Sunday 02 Fe 97 Recipe by: Jay Solomon (1995); Pat Hanneman (1997) Posted to MC-Recipe Digest by KitPATh on Mar 02, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Bok Choy	Coconut	Coconut Milk
Coriander	Curry	Eggplant	Garlic
Ginger	Ground Pepper	Lime Juice	Mushroom
Red Bell Pepper	Rice	Soy Sauce	Squash
Vegetable oil

Main dishes Low fat Vegetarian Bean Bell pepper Garlic Rice Soy Sauce Ginger Lime Milk Mushrooms Vegetables Dinner

for flavor and categorization

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