Photography by Nancy Lubar©

Ingredients

olive oil
sesame oil
low sodium soy sauce
assorted veggies (asparagus, broccoli, green beans, okra, snow peas, squash, zucchini)
can of corn
can of coconut milk
mushrooms
fresh cilantro
red curry paste
can of Lychees
dried cherries or cranberries
Splenda

Directions

1. Chop up all the veggies.
2. Pour the oil into large skillet – ratio of 2/3 olive oil to 1/3 sesame oil)
3. Sauté all the veggies except the mushrooms.
4. Keep stirring as you add the following:
   • large splash of soy sauce
   • can of corn
   • ½ can of coconut milk
   • cilantro
   • mushrooms
   • 1 teaspoon to 1 tablespoon of red curry paste
   • 1 packet of Splenda
   • ½ can Lychees and some of the juice
5. Serve with chicken, fish or tofu.