Week 4: Recipe #1--Quick Pepper and Bean Stir-Fry

This is another recipe from the Betty Crocker's Quick and Easy cookbook.  It actually was both quick and easy to make!  I have been trying to expand our taste palates at dinner time, and this recipe was a stretch (for both Lily and my husband).  It was pretty good, but a bit spicy for Lily.  Also, I couldn't find frozen stir-fry bell peppers and onions like the recipe called for, so I just bought a different frozen bag of stir-fry veggies that included yellow carrots, onions, water chestnuts, red peppers, green beans, and broccoli.  I don't think it was as flavorful as it would have been with just the peppers and onions.  Overall, it was a good way to get a lot of veggies in, which is always a challenge.  I served it with some fruit and Tandoori naan bread.

You'll Need:

• 1 Tblsp. vegetable oil
• 1 Tblsp. curry powder
• 1 bag (1 pound) frozen stir-fry bell peppers and onions
• 1 bag (12 oz) frozen soybeans (It says you can substitute frozen peas here, which I did)
• 4 cloves garlic, finely chopped
• 1 cup unsweetened coconut milk
• 2 cups hot cooked jasmine or brown rice (I used brown)
• 1/2 cup salted roasted cashews (Left off; personal preference)
• Chopped fresh cilantro or parsley, if desired (I bought cilantro for this, and totally forgot to add it)

Preparation:

1. Heat oil in 12-inch nonstick skillet over medium-high heat.  Add curry powder; cook and stir 1 minute.  Stir in frozen vegetables, soybeans, and garlic; stir-fry 2 minutes.  Cover and cook about 3 minutes longer or until vegetables are tender.
2. Stir in coconut milk; reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.
3. Serve vegetable mixture over rice.  Sprinkle with cashews and cilantro.