4 servings
Pepper and Soybean Stir-Fry
4 servings
Ingredients
- 2 ⁄3 cup uncooked jasmine rice
- 1 cup water
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 1 bag 1 lb frozen bell pepper and onion stir-fry
- 1 bag 12 oz frozen shelled edamame (green) soybeans
- 4 cloves garlic finely chopped
- 1 cup unsweetened coconut milk not cream of coconut
- 1 ⁄2 cup salted roasted cashews
- Chopped fresh cilantro or parsley if desired
Instructions
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
- Add curry powder; cook 1 minute, stirring frequently.
- Stir in bell pepper and onion stir-fry, soybeans and garlic.
- Cook 2 minutes, stirring frequently.
- Cover; cook about 3 minutes longer or until vegetables are tender.
- Stir in coconut milk.
- Reduce heat to medium-low; simmer uncovered 2 minutes, stirring occasionally.
- Serve mixture over rice.
- Sprinkle with cashews and if desired, cilantro.
Notes & Wine Advice
Be sure you’re on the right page—coconut milk is made from the flesh of coconut, not the thin liquid found inside the ripe fruit. It gives the sauce subtle coconut flavor and a creamy texture. Look for regular and reduced-fat (“lite”) coconut milk in the Asian foods aisle.
Nutrition values
Calories: 520 kcal