"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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