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Thai Curried Vegetables with Adzuki Beans (Wok)



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Thai Curried Vegetables with Adzuki Beans (Wok)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings

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