Categories: not tried, south beach
Ingredients
- 1 14oz can light coconut milk (sugarfree)
- 2 cloves minced garlic
- 1/2 t grated lemon peel
- 1/2 t grated lime peel
- 2 c sliced asparagus tips
- 1 c halved mushrooms
- 1 small red bell pepper sliced
- 1 small head bok choy, stems sliced and leaes left whole
- 1/4 c unsalted peanuts
- 1/2 t crushed red pepper flakes
- 1 T light soy sauce
- 1 T fresh lime juice
- 1 T fresh lemon juice
- 1 small bunch fresh basil, slivered
Directions
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In processor, puree coconut milk, garlic, lemon and lime peel.
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Put in large skillet, place over med heat, and cook 1 min.
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Add asparagus, mushrooms, pepper, bok choy, peanuts, and red pepper flakes. Simmer 10 min
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Stir in remaining ingredients and cook another 5 minutes, stirring constantly.