Stir-Fried Vegetables with Lemongrass

Ingredients

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

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...

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