Instructions: Prep - Have everything cut and measured; ready to go into the wok. Cut bell pepper and chayote squash into matchsticks. Roughly chop (1-inch pieces) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or if using globe, slice to square-up the eggplant (an end-cut and 4 side cuts). Cut the remainder into thin wafers. Measure and mix the curry powder into a paste as instructed on envelop.

Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash and bell pepper: about 4 minutes.

Add bok choy and eggplant; fry about 2 minutes. (Add a little more oil only if needed.)

Add mushrooms and ginger, and garlic, if using. Cook about 1 minute.

Add the Curry paste and warm through (less than 1 minute.

Add coconut milk, soy, lime juice and coriander leaves. Stir just to warm and combine but not to blend flavors (See notes).

Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.). - Serve at once with hot cooked rice, optional soy and hot sauce (such as Sriracha).

Yield: 4 servings: Each serving provides 340 Calories - 7 g fat including rice. (MC estimate). Canned Light Coconut milk has about 35 cals per 60

Cooks Notes . . . As described by Jay Solomon: "This dish engulfs your palate with rolling aromatic flavors accented with occasional lightning flashes of heat." In order to maintain crispness and unique flavors

(surprises!), halve the cooking time used in Jays recipe.

NOTES : Heres an idea from Jay Solomons Lean Bean Cuisine. I revised it to a 10-minute wok-fry and, used the Lighter Coconut milk. Red beans and rice have such a nice "relationship" ;-) We love these creamy little Adzukis and mixed brown rice. This could deliver a little more "wah-ha!" restaurant-style heat - but we reduced the fats. That did not stop us from eating.

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