"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Vegetable Stir Fry with Coconut Milk, by Isabelle's Aunt-Sharon Nicholls, is from Keep On Smiling,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Isabelle's Aunt-Sharon Nicholls Added: Saturday, February 4, 2006
1 can coconut milk 1/2 teapoon sugar 1/2 teapoon lemon peel 1/2 teapoon grated lime peel 1 tablespoon garlic 2 cups sliced asparagus tips 1 cup halved mushrooms 1 samall red bell pepper, sliced 1 small head bok choy 1/2 cup broccolli 1/4 cup almonds 1/2 teaspoon light soy sauce 1 teaspoon fresh lime juice 1 tablespoon fresh lemon juice 1 amall bunch fresh basil
Combine coconut milk, sugar, garlic, lemon peel and lime peel in food processor into a paste. Add to large skillet. Add the asparagus, bok choy, broccolli, almonds and red pepper flakes and simmer for 10 minutes. Stir in soy sauc, lime juice, lemon juice, and basil and simmer about 5-7 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.