*  Exported from  MasterCook  *
 
                 Thai Curried Vegetables with Adzuki Beans
 
 Recipe By     : Jay Solomon of Vegetarian Times
 Serving Size  : 3    Preparation Time :0:20
 Categories    : Entree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   vegetable oil
    1                    red bell pepper -- cut into strips
    1                    chayote fruit -- cut into thin strips
    1      cup           bok choy -- leaves, chopped
                         (or swiss chard)
    6                    mushrooms -- sliced
    1                    Thai eggplant -- cut into thin strips
                         (or half a small eggplant)
    1      tablespoon    fresh ginger root -- minced
                         red curry paste (Panang goong) -- (2 to 3 tsp)
    1      cup           coconut milk -- canned light
    2      tablespoons   soy sauce -- light
    1      tablespoon    lime juice
    1      cup           cooked adzuki beans -- drained
                         (or small red chili beans)
    1      tablespoon    cornstarch
    1      tablespoon    warm water
    4 1/2  cups          hot cooked rice -- (3 to 4.5)
                         chopped fresh cilantro -- or
                         basil -- optional garnish
 
 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 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.
 
 Yield: 2 servings
 Each serving provides: 374 Calories -- 9 g fat without rice
 	Jay says ... This dish engulfs your palate with rolling aromatic flavors
    accented with occasional lightning flashes of heat. 
 	The spicy Thai curry paste (or red curry paste) is available in Asian
    markets and specialty sections of supermarkets.
     Reduce fat coconut is available in cans.  
 	Chayote fruit is a squash; it has a delicate flavor;  scrub, cut, remove
    large seed. You may substitute a small summer squash. 
 	Serve this dish over cooked jasmine or brown rice.   -- from Lean Bean
    Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. 
    Formatted by patH <phannema@wizard.ucr.edu>
 
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 3234 0 0 0 0 0 0 0 0 0 0 0 0 0