*****ASIAN VEGETABLE FETUCCINI(2/56)

This was delicious
I loved it and want
to make it again
at home.

ASIAN VEGETABLE FOR ONE or FOUR (2/56)
INGREDIENTS
2 Ounces rice already cooked I ended out using 10 ounces rice linguini noodles, so this was gluten/vegan recipe
1/2 cup snow peas trimmed, 2 cups
1/4 medium red bell pepper, one whole
2 ounces mushroom (shiitake caps?), 10 ounces
1 green onion, tops divided from whites chipped, 4 green onions
1 garlic clove pressed, 4 cloves
1 tsp grated fresh ginger, 2 Tbsp minced ginger
4 ounces coconut milk, 2 cans lite coconut milk
1 tsp lemon grass paste, 2 Tbsp
1/8 tsp salt, 1/4 tsp salt
1 Tbsp dry-roasted salted cashew halves, 1/4 cup of cashews
1/8 cup cilantro, snipped, 1/2 cup cilantro
lime halves and Spiracha hot sauce

Before the hot sauce, at work

THIS ACTUALLY TOOK A WHOLE HOUR
PREP TIME:  10 minutes
TOTAL time 25 minutes

1.  thinly slice peas, bell pepper and set aside.   Thinly slice mushrooms and green onions, separating white and light green onion bottoms from tops.   Set green tops aside.

2.  Coat pan slightly with oil.  Add mushrooms, onion bottoms, pressed garlic and ginger, cook for 2 to 3 minutes or until mushrooms are tender.   Add coconut milk and lemon grass paste to Skillet; cook, uncovered 3 to 4 minutes or until comes to simmer.

3.  Stir in rice (can use noodles but I need the grains for my plan), peas, bell pepper and salt;  cook for 2 to 3 minutes or until simmer.   Remove and garnish with green onion tops, cashews, cilantro and lime halves and hot sauce, if desired.


GRAINS: 1
VEGETABLES:  1
CALORIES: 400

BREAKFAST:  WHOLE GRAIN OATMEAL:  1 GRAIN

MADE this for four and ended out will all my veggies (5)