Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Vegetable oil - or more as needed

  2. 1 cup 237ml Chayote squash - julienned

  3. 1 Red bell pepper - julienned

  4. 1 cup 40g / 1.4oz Bok choy - with leaves, chopped

  5. 1 Asian - (Thai) eggplant, cut into thin strips

  6. (or half a small eggplant)

  7. 1/2 cup 118ml Sliced mushrooms

  8. 1 tablespoon 15ml Fresh minced ginger - or more

  9. 1 Minced garlic - optional

  10. 1 tablespoon 15ml Curry sauce - such as

  11. Taste of Thai red curry sauce

  12. 1/2 cup 80g / 2.8oz Adzuki beans - cooked, drained

  13. 1 cup 237ml Coconut milk - light, canned

  14. 2 tablespoons 30ml Low-sodium soy sauce

  15. 1 tablespoon 15ml Lime juice - (half a lime)

  16. (or small red chili beans)

  17. 1 tablespoon 15ml Fresh coriander leaves - or more

  18. Freshly ground pepper - to taste

  19. Coconut extract - optional

  20. 3 cups 480g / 16oz Hot cooked rice

  21. (jasmine or brown or blend)

Instructions Jump to Ingredients ↑

  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 pieces) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or 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 powder into a paste as instructed on envelop.

  2. Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash and bell pepper: about 4 minutes. Add bok choy and eggplant; fry about 2 minutes. (Add a little more oil only if needed.) - - Add mushrooms and ginger, and garlic, if using. Cook about 1 minute.

  3. Add the Curry paste and warm through (less than 1 minute. Add coconut milk, soy, lime juice and coriander leaves. Stir just to warm and combine but not to blend flavors (See notes). Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.). Serve at once with hot cooked rice, optional soy and hot sauce (such as Sriracha).

  4. Yield: 4 servings Cook's 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 (surprises!), halve the cooking time used in Jay's recipe. Acknowledgement: Lean Bean Cuisine (1995) Jay Solomon ISBN 1-55958-438-6.


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