Recipe - Thai Curried Vegetables With Adzuki Beans (Wok)

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

Prep Have everything cut and measured; ready to go into the wok. Cut bell
pepper and chayote squash into 'matchsticks. Roughly chop (1inch pieces)
the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or if
using globe, slice to squareup the eggplant (an endcut 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 1559584386 / Beans,
Vegetarian. Message to McRecipe as lowfat 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 02,
1998