Thai Veggie Stir-fry, from Gael

Thai Veggie Stir-fry, from Gael

A friend made this -- apparently it's acceptable on the South Beach Diet. It sounded good regardless of what diet it's from! She says it takes 25 minutes to prepare and cook. I might try it with chicken added.

1 can (14 oz) light coconut milk (no sugar added)
2 cloves garlic, minced
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
2 cups sliced asparagus tips
1 cup halved mushrooms
1 small red bell pepper, sliced
1 small head bok choy, stems sliced and leaves left whole
1/4 cup unsalted peanuts
1/2 tsp crushed red pepper flakes
1 TB light soy sauce
1 TB fresh lime juice
1 TB fresh lemon juice
1 small bunch fresh basil, slivered

In a food processor, combine the coconut milk, garlic, lemon peel and lime peel. Pulse to process into a paste.

Remove to a large skillet. Place over medium-high heat and cook,stirring for 1 minute.

Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes.

Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes. Serves 4.