Thai Curried Vegetables With Adzuki Beans (Wok) 2 teaspoon vegetable oil or more as needed 1 cup chayote squash julienned 1 red bell pepper julienned 1 cup bok choy with leaves, chopped 1 asian (thai) eggplant, cut 1 into thin strips (or half a small eggplant) 1/2 cup sliced mushrooms 1 tablespoon fresh minced ginger or more 1 clove minced garlic optional 1 tablespoon curry sauce such as 1 taste of thai red curry sauce 1/2 cup adzuki beans cooked, drained 1 cup coconut milk light, canned 2 tablespoon low-sodium soy sauce 1 tablespoon lime juice (half a lime) (or small red chili beans) 1 tablespoon fresh coriander leaves or more 1 freshly ground pepper to taste 1 coconut extract optional 3 cup hot cooked rice (jasmine or brown or blend) 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