Stir-Fried Vegetables with Lemongrass

Stir-Fried Vegetables with Lemongrass
Photo by © Kana Okada

Ingredients

  • 1 red bell pepper, cut into 1-inch pieces
  • 2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced
  • Freshly ground pepper
  • 1 cup mung bean sprouts
  • 3 tablespoons vegetable oil
  • 12 asparagus spears, cut into 1-inch lengths
  • 1 pound cauliflower, cut into 1-inch florets (4 cups)
  • + 7 more ingredients
    • ½ cup shredded carrots (about 2 medium)
    • 3 tablespoons soy sauce
    • ½ cup chopped basil
    • ½ cup unsweetened coconut milk
    • Rice, for serving
    • ¾ cup water
    • 3 large shallots, thinly sliced

In a mini food processor, finely chop the lemongrass. 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...

View full recipe at My Recipes

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Variations on Stir-Fried Vegetables with Lemongrass

  • Stir-Fried Vegetables with Lemongrass
    • Freshly ground pepper
    • 3 tablespoon(s) soy sauce
    • 1 pound(s) cauliflower
    • 1 cup(s) mung bean sprouts
    • 12 asparagus spears
    • +8 other ingredients


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