THAI VEGETABLE STIR FRY

3 Medium Cloves Garlic, peeled 2 Jalapeno Peppers, seeded and chopped 1/2 Teaspoon Lemon Peel, grated 1/2 Teaspoon Lime Peel, grated 14 Ounces Canned Lite Coconut Milk 1 Pound Mixed Vegetables (about 4 Cups): Fresh Mushrooms, Sliced Asparagus, Sliced Bell Peppers, Sliced Water Chestnuts

1 Small Bok Choy, stems sliced and leaves left whole 1/4 to 1/2 Teaspoon Red Pepper Flakes 1 Tablespoon Soy Sauce 1 Tablespoon Fresh Lime Juice 10 Fresh Basil Leaves, slivered

In a food processor or blender, combine the first 4 ingredients. Process to a paste.Heat a large skillet or wok over high heat. Add the coconut milk and paste mixture and stir. Simmer 1 minute. Add all vegetables and season to taste with pepper. Simmer 10 minutes. Stir in the remaining ingredients and simmer 5 more minutes. Serve.

SERVINGS 4; CALORIES 163; FAT 10 g; PROTEIN 7 g; CARBS 18 g; FIBER 3 g; CHOL 0 mg; SODIUM 359 mg SERVING SIZE= 1 Cup

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Updated 12/7/99