Thai Vegetable Stir-Fry
By á-174942
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Ingredients
- 3 medium garlic cloves peeled
- 2 jalapeño peppers seeded, chopped
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon grated lime peel
- 1 can lite coconut milk - (14 oz)
- 1 pound mixed vegetables - (abt 4 cups) (fresh mushrooms, quartered; sliced
- asparagus; sliced bell peppers; water chestnuts, halved)
- 1 small bok choy stems sliced, and leaves left whole
- 1/4 teaspoon red pepper flakes - (to 1/2)
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 10 fresh basil leaves slivered
Details
Servings 4
Preparation
Step 1
In food processor or blender, combine garlic, jalapeños and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
This recipe yields 4 servings.
Per Serving: 163 Cal; 7g Prot; 10g Total Fat (4 Sat. Fat); 18g Carb.; 0mg Chol; 359mg Sod.; 3g Fiber.
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