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Thai Curried Vegetables with Adzuki Bean

2 T. vegetable oil
1 red bell pepper (cut in strips)
1 c.bok choy (leaves)
6 mushrooms (sliced)
½ regular eggplant (cut into thin strips)
1 T. fresh ginger root (minced)
1 T. red curry powder
1 c. coconut milk (canned light)
2 T. soy sauce (light)
1 T. lime juice
1 c. adzuki beans (cooked, drained - or small red chilli beans)
1 T. cornstarch
1 T. warm water
4½ c. hot cooked rice
chopped fresh cilantro or basil (optional garnish)

Heat the oil in a skillet or wok over medium heat and add bell pepper, bok choy, mushrooms & eggplant. Cook for 10 to 12 minutes, stirring occasionally. Add the ginger and curry powder and stir-fry for 1 to 2 minutes. Stir in the coconut milk, soy sauce, lime juice, and beans and bring to a simmer. Meanwhile, combine the conrstarch and water in a small mixing bowl. Whisk the cornstarch mixture into the coconut-curry misture and simmer for 2 minutes more, stirring frequently. Serve the dish with jasmine rice or brown rice.


GRADES:
Mike: D+
Chris: D

Recipe from "A Community Cooks" availabe at the MDDC/Chamber office in Macomb.