Thai Curried Vegetables With Adzuki Beans

[Guest guest]

Thai Curried Vegetables With Adzuki Beans

 

2 teaspoons vegetable oil or more as needed

1 cup chayote squash, julienne

1 red bell pepper, julienne

1 cup bok choy, with leaves, chopped

1 asian eggplant, cut into thin strips or half a small eggplant

1/2 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

1/2 cup adzuki beans, cooked, drained

1 cup coconut milk, light, canned

2 tablespoons low-sodium soy sauce

1 tablespoon lime juice, half a lime

1 tablespoon fresh coriander leaves or more

freshly ground pepper to taste

coconut extract, optional

3 cups hot cooked rice, jasmine or brown or blend

 

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.

Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash 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. Taste: adjust flavors with pepper and option coconut extract (1/8

tsp.). Serve at once with hot cooked rice, optional soy and hot sauce.

Makes 2 servings.

 

 

[Guest guest]

I have not been able to find adzuki beans anywhere, even the health food store

(of which we only have one). Is there possibly another name they go by or is

there a good substitution. Kelly, FL

 

 

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