Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Vegetable | 1 tbsp (14g) | 120 |
| Asparagus | 6 spears (90g) | 27 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Bok Choy | 1 cup (70g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 medium cloves garlic, peeled
- 2 jalapeno peppers, seeded and chopped
- 1/2 tsp. grated lemon peel
- 1/2 tsp. grated lime peel
- 14-oz. can lite coconut milk
- 1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered;
- sliced asparagus; sliced bell
- peppers; water chestnuts, halved
- 1 small bok choy, stems sliced and leaves left whole
- 1/4 to 1/2 tsp. red pepper flakes
- 1 Tbs. soy sauce
- 1 Tbs. fresh lime juice
- 10 fresh basil leaves, slivered
- =
Directions
1. In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
2. Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
3. Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.