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Ingredientes
- 3 med garlic cloves peeled
- 2 x jalapeno peppers seeded, minced
- 1/2 tsp grated lemon peel
- 1/2 tsp grated lime peel
- 1 can lite coconut lowfat milk - (14 ounce)
- 1 lb mixed vegetables - (abt 4 c.)
- Â Â (fresh mushrooms, quartered, sliced
- Â Â asparagus, sliced bell peppers, water chestnuts, halved)
- 1 sm bok choy stems sliced,
- Â Â and leaves left whole
- 1/4 tsp red pepper flakes - (to 1/2)
- 1 Tbsp. soy sauce
- 1 Tbsp. fresh lime juice
- 10 x fresh basil leaves slivered
Direcciones
- In food processor or possibly blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
- Heat large skillet or possibly wok over high heat; add in coconut lowfat milk and paste mix and stir well. Simmer 1 minute.
- Add in all vegetables and season to taste with salt and pepper. Simmer 10 min. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 min. Serve warm.
- This recipe yields 4 servings.
- Comments: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 555 | |
| Calories from Fat 289 | 52% |
| Total Fat 34.52g | 43% |
| Saturated Fat 30.15g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 629mg | 18% |
| Total Carbs 60.83g | 16% |
| Dietary Fiber 9.7g | 32% |
| Sugars 0.44g | 0% |
| Protein 7.92g | 13% |
