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Thai Vegetable Stir-Fry

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Thai Veggie Stir Fry

Serves 4

 

3 med. garlic cloves, peeled

2 jalapeno peppers, seeded and chopped

1/2 t grated lemon peel

1/2 t grated lime peel 14 oz can lite coconut milk

1 lb. mixed veggies, about 4 cups: mushrooms, quartered

sliced asparagus; sliced bell peppers; water chestnuts, halved

1 sm. bok choy, stems sliced and leaves left whole

1/4-1/2 t red pepper flakes

1 T soy sauce

1 T fresh lime juice

10 fresh basil leaves, slivered

 

In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.

 

Heat lg. skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 min.

 

Add veggies and season to taste with salt and pepper. Simmer 10 min. Stir in pepper flakes, soy sauce, lime juice and basil. Simmer 5 min.

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