* Exported from MasterCook * Thai Curried Vegetables with Adzuki Beans Recipe By : Jay Solomon of Vegetarian Times, 1995 Serving Size : 2 Preparation Time :0:20 Categories : Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Vegetable oil 1 Red bell pepper -- - cut into strips 1 Chayote fruit -- - cut into thin strips 1 c Bok choy or Swiss chard -- - chopped 6 Mushrooms -- sliced 1 Thai eggplant -- - cut into thin strips -OR- 1/2 sm Eggplant -- cut into thin strips 1 tb Fresh ginger -- minced 2 ts Red curry paste - (Panang goong) -- up to 3 ts 1 c Light coconut milk 2 tb Light soy sauce 1 tb Lime juice 1 c Cooked adzuki beans or small red - chili beans -- drained 1 tb Corn starch 1 tb Water -- warm 4 1/2 c Cooked rice -- hot Fresh basil or cilantro -- - chopped (optional) 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 corn starch 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 Serve this dish over cooked jasmine or brown rice. Recipe FROM: Lean Bean Cuisine by Jay Solomon Formatted by: patH - - - - - - - - - - - - - - - - - -