Thai Curried Vegetables With Adzuki Beans (Wok)

Directions

1. Prep - Have everything cut and measured; ready to go into the wok. Cut bell pepper and chayote squash into 'matchsticks. Roughly chop (1-inch pcs) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or possibly if using globe, slice to square-up the eggplant (an end-cut and 4 side cuts). Cut the remainder into thin wafers. Measure and mix the curry pwdr into a paste as instructed on envelop.
2. Heat the wok, add in the oil and swirl to coat pan. Fry the chayote quash and bell pepper: about 4 min.
3. Add in bok choy and eggplant; fry about 2 min. (Add in a little more oil only if needed.)
4. Add in mushrooms and ginger, and garlic, if using. Cook about 1 minute.
5. Add in the Curry paste and hot through (less than 1 minute.
6. Add in coconut lowfat milk, soy, lime juice and coriander leaves. Stir just to hot and combine but not to blend flavors (See notes).
7. Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.). - Serve at once with warm cooked rice, optional soy and warm sauce (such as Sriracha).
8. Yield: 4 servings: Each serving provides 340 Calories - 7 g fat including rice. (MC estimate). Canned Light Coconut lowfat milk has about 35 cals per 60
9. Cooks Notes . . . As described by Jay Solomon: "This dish engulfs your palate with rolling aromatic flavors accented with occasional lightning flashes of heat." In order to maintain crispness and unique flavors
10. (surprises!), halve the cooking time used in Jay's recipe.
11. NOTES : Here's an idea from Jay Solomon's Lean Bean Cuisine. I revised it to a 10-minute wok-fry and, used the Lighter Coconut lowfat milk. Red beans and rice have such a nice "relationship" ;-) We love these creamy little Adzukis and mixed brown rice. This could deliver a little more "wah-ha!" restaurant-style heat - but we reduced the fats. Which did not stop us from eating.