Thai Vegetable Stir-Fry Recipe

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

In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
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.