Thai Vegetable Stir-Fry
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
Introduction
South Beach Phase 1 recipe South Beach Phase 1 recipeNumber of Servings: 4
Ingredients
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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
Directions
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.
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.
