Mixed Vegetables with Thai Green Curry



U.S. Metric Ingredients
8 oz 240 g Carrots
8 oz 240 g Green beans
10 oz 300 g Bok choy
4 oz 120 g Shiitake mushrooms
4 oz 120 g Scallions
½ oz 15 g Thai chiles or other small, fresh chiles
fl oz 45 mL Oil
1 pt 500 mL Thai Green Curry Sauce



  1. Peel and trim the carrots. Slice on a sharp diagonal into long, oval slices. Blanch in boiling salted water until crisp-tender. Refresh in ice water.
  2. Trim the green beans and cut into 2-in. (5-cm) pieces. Blanch until crisp-tender. Refresh in ice water.
  3. Trim the bok choy. Cut crosswise into ½-in. (1-cm) slices.
  4. Trim and discard the stems from the shiitake mushrooms. Slice into narrow strips.
  5. Trim the root ends and tops of the scallions, reserving the white and some of the green. Cut on a sharp diagonal into 1-in. (2.5-cm) lengths.
  6. Trim the chiles, discarding the stems and seeds. Chop coarsely.
  7. Heat the oil in a large sauté pan or wok over high heat. Add the scallions, chiles, and mushrooms. Stir-fry 30 seconds.
  8. Add the bok choy. Stir-fry until the bok choy leaves are wilted.
  9. Add the carrots and green beans and continue to stir-fry until all the vegetables are hot.
  10. Add the green curry sauce and bring to a boil. Toss to mix the sauce with the vegetables.
  11. Serve immediately.

Per serving: Calories, 170; Protein, 3 g; Fat, 16 g (77% cal.); Cholesterol, 0 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 340 mg.