Thai Vegetable Stir-Fry

Thai Vegetable Stir-Fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.4 g

View full nutritional breakdown of Thai Vegetable Stir-Fry calories by ingredient
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South Beach Phase 1 recipe South Beach Phase 1 recipe
Number of Servings: 4


    1 can (14 oz) light coconut milk (no sugar added)
    2 cloves garlic, minced
    1/2 tsp grated lemon peel
    1/2 tsp grated lime peel
    2 cups sliced asparagus tips
    1 cup halved mushrooms
    1 small red bell pepper, sliced
    1 small head bok choy, stems sliced and leaves left whole
    1/4 cup unsalted peanuts
    1/2 tsp crushed red pepper flakes
    1 TBL light soy sauce
    1 TBL fresh lime juice
    1 TBL fresh lemon juice
    1 small bunch fresh basil, slivered


1) In a food processor, combine the coconut milk, garlic, lemon peel and lime peel. Pulse to process into a paste.
2) Remove to a large skillet. Place over medium-high heat and cook, stirring for 1 minute.
3) Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes.
4) Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user WILL_GET_THERE.

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  • Delicious! - 6/30/18

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