| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Vegetarian | Entreé, Lowfat, Vegetarian, Xport | 4 | Servings |
INGREDIENTS
| 2 | t | 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 | ||
| small eggplant | ||
| 1/2 | c | Sliced mushrooms |
| 1 | T | Fresh minced ginger, or more |
| 1 | Clove minced garlic | |
| optional | ||
| 1 | T | Curry sauce, such as Taste |
| of Thai Red Curry Sauce | ||
| 1/2 | c | Adzuki beans, cooked |
| drained | ||
| 1 | c | Coconut milk, light canned |
| 2 | T | Low-sodium soy sauce |
| 1 | T | Lime juice, half a lime |
| or small red chili | ||
| beans | ||
| 1 | T | Fresh coriander leaves, or |
| more | ||
| Freshly ground pepper, to | ||
| taste | ||
| Coconut extract, optional | ||
| 3 | c | Hot cooked rice, jasmine or |
| brown or blend |
INSTRUCTIONS
a 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 Jay's 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 <[email protected]> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: <1mg
Sodium: 1242.3mg
Potassium: 1302.1mg
Carbohydrates: 47.6g
Fiber: 18.7g
Sugar: 6.6g
Protein: 17.3g