Categories: not tried, south beach

Ingredients

• 1 14oz can light coconut milk (sugarfree)
• 2 cloves minced garlic
• 1/2 t grated lemon peel
• 1/2 t grated lime peel
• 2 c sliced asparagus tips
• 1 c halved mushrooms
• 1 small red bell pepper sliced
• 1 small head bok choy, stems sliced and leaes left whole
• 1/4 c unsalted peanuts
• 1/2 t crushed red pepper flakes
• 1 T light soy sauce
• 1 T fresh lime juice
• 1 T fresh lemon juice
• 1 small bunch fresh basil, slivered

Directions

1. In processor, puree coconut milk, garlic, lemon and lime peel.

2. Put in large skillet, place over med heat, and cook 1 min.

3. Add asparagus, mushrooms, pepper, bok choy, peanuts, and red pepper flakes. Simmer 10 min

4. Stir in remaining ingredients and cook another 5 minutes, stirring constantly.

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