Source: dLife

Spicy, sweet, and salty flavors rev up this vegetable medley.

Servings

14 floz canned coconut milk
2 medium garlic cloves , minced
0.5 tsp fresh lemon peel
0.5 tsp lime peel zest
2 cup fresh asparagus
1 cup fresh mushroom slices
1 small red bell peppers , sliced
1 Cabbage, bok choy, head, fresh , stems sliced and leaves left whole
2 oz Nuts, peanuts, oil roasted, unsalted , 1/4 cup
0.5 tsp hot red pepper flakes
1 tbsp light soy sauce
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
0.5 cup fresh basil , slivered

1 In food processor, combine coconut milk, garlic, lemon peel, and lime peel. Pulse to process into paste.
2 In large skillet over medium-high heat, cook paste 1 minute, stirring constantly.
3 Add asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes. Simmer 10 minutes.
4 Add soy sauce, lime juice, lemon juice, and basil. Simmer, stirring constantly, 5 minutes.