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Thai Curried Vegetables with Adzuki Beans
* Exported from MasterCook *
Thai Curried Vegetables with Adzuki Beans
Recipe By : Jay Solomon of Vegetarian Times
Serving Size : 3 Preparation Time :0:20
Categories : Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 red bell pepper -- cut into strips
1 chayote fruit -- cut into thin strips
1 cup bok choy -- leaves, chopped
(or swiss chard)
6 mushrooms -- sliced
1 Thai eggplant -- cut into thin strips
(or half a small eggplant)
1 tablespoon fresh ginger root -- minced
red curry paste (Panang goong) -- (2 to 3 tsp)
1 cup coconut milk -- canned light
2 tablespoons soy sauce -- light
1 tablespoon lime juice
1 cup cooked adzuki beans -- drained
(or small red chili beans)
1 tablespoon cornstarch
1 tablespoon warm water
4 1/2 cups hot cooked rice -- (3 to 4.5)
chopped fresh cilantro -- or
basil -- optional garnish
Heat the oil in a skillet or wok over medium heat and add the bell pepper,
chayote squash, bok choy, mushrooms, and eggplant. Cook for 10 to 12 minutes,
stirring occasionally. Add the ginger and curry paste and stir-fry for 1 to 2
minutes more.
Stir in the coconut milk, soy sauce, lime juice, and beans and bring to a
simmer. Meanwhile, combine the cornstarch and water in a small mixing bowl.
Whisk the cornstarch mixture into the coconut-curry mixture and simmer for 2
minutes more, stirring frequently. Serve the dish with jasmine rice or brown
rice.
Yield: 2 servings
Each serving provides: 374 Calories -- 9 g fat without rice
Jay says ... This dish engulfs your palate with rolling aromatic
flavors accented with occasional lightning flashes of heat.
The spicy Thai curry paste (or red curry paste) is available in Asian
markets and specialty sections of supermarkets.
Reduce fat coconut is available in cans.
Chayote fruit is a squash; it has a delicate flavor; scrub, cut,
remove large seed. You may substitute a small summer squash.
Serve this dish over cooked jasmine or brown rice. -- from Lean Bean
Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian.
Formatted by patH <phannema@wizard.ucr.edu>
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Nutr. Assoc. : 0 0 0 0 0 0 3234 0 0 0 0 0 0 0 0 0 0 0 0 0
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