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Thai Vegetable Stir-Fry

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.

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.

Servings
serving

Ingredients

  • 3 medium cloves garlic, peeled
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 tsp. grated lemon peel
  • 1/2 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
  • 1/4 to 1/2 tsp. red pepper flakes
  • 1 Tbs. soy sauce
  • 1 Tbs. fresh lime juice
  • 10 fresh basil leaves, slivered

Preparation

  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.

Nutrition Information

  • Serving Size 4 servings
  • Calories 163
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 7 g
  • Saturated Fat Content 4 g
  • Sodium Content 359 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g