nutritional information

Per Serving:

  • Calories: 163
  • Protein: 7 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 18 g
  • Cholesterol: 0 mg
  • Sodium: 359 mg
  • Fiber: 3 g
Vegan

Thai Vegetable Stir-Fry

4 servings

30 minutes or fewer

MEAL PLAN: Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.
  • 3 medium cloves garlic, peeled
  • 2 jalapeno peppers, seeded and chopped
  • ½ tsp. grated lemon peel
  • ½ tsp. grated lime peel
  • 14-oz. can lite coconut milk
  • 1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered;
  • sliced asparagus; sliced bell
  • peppers; water chestnuts, halved
  • 1 small bok choy, stems sliced and leaves left whole
  • ¼ to ½ tsp. red pepper flakes
  • 1 Tbs. soy sauce
  • 1 Tbs. fresh lime juice
  • 10 fresh basil leaves, slivered
  1. In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
  2. Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
  3. Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
February 2001

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