Thai Curried Vegetables w/ Adzuki Beans

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* Exported from MasterCook *

 

Thai Curried Vegetables with Adzuki Beans

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 red bell pepper -- seeded and cut into strips

1 chayote squash -- seed removed and cut into thin strips

1 cup chopped bok choy leaves or Swiss chard

leaves

6 to 8 mushrooms -- sliced

1 Thai eggplant (or half a small eggplant) -- cut into

thin strips

1 tablespoon minced fresh ginger root

2 to 3 teaspoons Panang goong or red curry paste (available

in Asian markets and specialty sections of

supermarkets)

1 cup canned light coconut milk

2 tablespoons light soy sauce

1 tablespoon lime juice

1 cup cooked or canned adzuki beans or small red

chili beans -- drained

1 tablespoon cornstarch

1 tablespoon warm water

 

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 it 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.

 

 

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Per serving: 131 Calories (kcal); 10g Total Fat; (63% calories from fat); 2g

Protein; 11g Carbohydrate; 0mg Cholesterol; 406mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : If you can't find chayote, a tropical squash, you may substitute a small

summer squash.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0