1 cup Light coconut milk
2 tsp Galangal, laos or kha powder*
3 Kaffir lime leaves OR
1 tsp Lime peel, grated
1/4 tsp Salt
1/2 tsp Low-sodium soy sauce or
Tamari
1 tsp Brown rice syrup
1 lb Fresh Shiitake mushrooms, sliced
1/2 cup Green beans, chopped
1/2 tsp Freshly ground black pepper
1 tsp Red pepper flakes
1 Recipe Perfect Jasmine Rice
1/4 cup Fresh mint or cilantro, chopped
1 Lime, cut into wedges
NUTRITIONAL INFO PER SERVING
427 Calories
9 g Protein
249 mg Sodium
85 g Carbohydrate
5 g Fat
mg Cholesterol
36 mg Calcium
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*Asian stores sell dried galangal, laos or kha in pieces or ground into a powder. You can substitute one teaspoon grated fresh gingerroot for galangal powder.
In a large saucepan, mix coconut milk and galangal. Bring to a boil over medium heat.
Add lime leaves, salt, soy sauce and rice syrup. Reduce heat to low and simmer for 15 minutes.
Add mushrooms, green beans, black pepper and red pepper flakes. Simmer, uncovered, until beans are tender-crisp, about 5 to 10 minutes.
Spoon hot mixture over rice. Garnish with fresh mint and lime wedges, and serve.
Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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