Stir-Fried Vegetables with Lemongrass |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
For this vegetarian Vietnamese stir-fry, featuring asparagus, cauliflower and bell pepper, Marcia Kiesel substitutes soy sauce for the more traditional fish sauce. Lemongrass, basil and coconut milk make the dish fragrant and slightly sweet. Ingredients:
2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced |
3 tablespoons vegetable oil |
3 large shallots, thinly sliced |
1 pound cauliflower, cut into 1-inch florets (4 cups) |
12 asparagus spears, cut into 1-inch lengths |
1/2 cup shredded carrots (about 2 medium) |
1 red bell pepper, cut into 1-inch pieces |
3/4 cup water |
1/2 cup unsweetened coconut milk |
3 tablespoons soy sauce |
freshly ground pepper |
1/2 cup chopped basil |
1 cup mung bean sprouts |
rice, for serving |
Directions:
1. In a mini food processor, finely chop the lemongrass.
2. In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over moderately high heat, stirring a few times, until the vegetables are crisp-tender, about 3 minutes. Stir in the coconut milk, soy sauce and the remaining 1/4 cup of water and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.
|
|