Curried Plum and Green Bean Stir-Fry

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup brown rice long-grain
• 1 tablespoon curry powder 
• 1 tablespoon ginger chopped
• 4 cups green beans trimmed halved
• 0.5 cup lite coconut milk reduced-fat
• 3  plums pitted cut into small wedges
• 0.5  bell pepper red sliced
• 1 small to 5 chilies red hot chopped (like cayenne)
• 0.5 cup roasted cashews unsalted
• 0.8 teaspoon salt divided (preferably kosher)
• 4  spring onion white green separated sliced
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. In a small saucepan, bring rice, 1/4 teaspoon salt and 1 1/4 cups water to a boil. Reduce heat to low; cover; simmer until rice is tender and absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, chile, ginger, curry, black pepper and remaining 1/2 teaspoon salt, stirring, 2 minutes.
2. Add 1/2 cup water and green beans; cook, stirring, untilbeans turn bright green, about 2 minutes.
3. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3 to 5 minutes. Stir in cashews. Divide plum–green bean mixture among 4 plates.
4. Serve with rice; sprinkle with scallion greens before serving.
5. Per serving: 394 calories, 15 grams fat, 4 grams saturated, 60 grams carbohydrates, 7 grams fiber, 1 grams protein
6. Self