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Ингредиенты
- 2 tsp vegetable oil or possibly more as needed
- 1 c. chayote squash julienned
- 1 x red bell pepper julienned
- 1 c. bok choy with leaves, minced
- 1 x Asian (Thai) eggplant cut into thin strips
- Â Â (or possibly half a small eggplant)
- 1/2 c. sliced mushrooms
- 1 Tbsp. fresh chopped ginger or possibly more
- 1 x clove chopped garlic optional
- 1 Tbsp. curry sauce such as
- Â Â Taste of Thai Red Curry Sauce
- 1/2 c. adzuki beans, cooked liquid removed
- 1 c. coconut lowfat milk, light canned
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. lime juice (1/2 a lime)
- Â Â (or possibly small red chili beans)
- 1 Tbsp. fresh coriander leaves or possibly more
- Â Â freshly grnd pepper to taste
- Â Â coconut extract optional
- 3 c. warm cooked rice
- Â Â (jasmine or possibly brown or possibly blend)
Инструкции
- Prep - Have everything cut and measured; ready to go into the wok. Cut bell pepper and chayote squash into 'matchsticks. Roughly chop (1-inch pcs) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or possibly 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 pwdr into a paste as instructed on envelop.
- Heat the wok, add in the oil and swirl to coat pan. Fry the chayote quash and bell pepper: about 4 min.
- Add in bok choy and eggplant; fry about 2 min. (Add in a little more oil only if needed.)
- Add in mushrooms and ginger, and garlic, if using. Cook about 1 minute.
- Add in the Curry paste and hot through (less than 1 minute.
- Add in coconut lowfat milk, soy, lime juice and coriander leaves. Stir just to hot and combine but not to blend flavors (See notes).
- Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.). - Serve at once with warm cooked rice, optional soy and warm sauce (such as Sriracha).
- Yield: 4 servings: Each serving provides 340 Calories - 7 g fat including rice. (MC estimate). Canned Light Coconut lowfat milk has about 35 cals per 60
- 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.
- NOTES : Here's an idea from Jay Solomon's Lean Bean Cuisine. I revised it to a 10-minute wok-fry and, used the Lighter Coconut lowfat milk. Red beans and rice have such a nice "relationship" ;-) We love these creamy little Adzukis and mixed brown rice. This could deliver a little more "wah-ha!" restaurant-style heat - but we reduced the fats. Which did not stop us from eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 59 | 17% |
| Total Fat 6.93g | 9% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 471mg | 20% |
| Potassium 954mg | 27% |
| Total Carbs 64.52g | 17% |
| Dietary Fiber 12.0g | 40% |
| Sugars 6.42g | 4% |
| Protein 11.65g | 19% |
