Thai Vegetable Stir-Fry with Bok Choi
Serve over rice. Recipe adapted from Vegetarian Times (Feb. 2001, p. 22).  (Serves 4)

3 medium cloves garlic, peeled
2 jalapeño peppers, seeded & chopped
1 teaspoon lime zest (grated peel)
14 oz. can coconut milk
1 lb. (about 4 cups) mixed vegetables (broccoli, carrots, peppers, zucchini, onions, kohlrabi, etc.)
1 small bok choi, stems sliced and leaves left whole
1/4 teaspoon red pepper flakes
1 tablespoon soy sauce
1 tablespoon fresh lime juice
10 fresh basil leaves, slivered

1. In a food processor or blender, combine garlic, jalapeños, & lime zest. Process to smooth paste.
2. Heat large skillet or wok over high heat; add coconut milk & paste, stir well. Simmer 1 minute.
3. Add all vegetables and season to taste with salt & pepper. Simmer ten minutes.
4. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer five minutes and serve hot.