Food & Wine


14
2
What's This?
Serving size 4
Total Time

Ingredients

2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced3 Tbsp vegetable oil3 large shallots, thinly sliced1 lb cauliflower, cut into 1-inch florets 4 cup12 asparagus spears, cut into 1-inch lengths½ cup shredded carrots, about 2 medium1 red bell pepper, cut into 1-inch pieces¾ cup water½ cup unsweetened coconut milk3 Tbsp soy sauce freshly ground pepper½ cup chopped basil1 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.

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Tags: Main Dish, Dinner, Healthy, Vegan, Vegetarian, Vegetable, Asparagus, Carrot, Cauliflower, Bell Pepper, Asian, Quick, 30 Minute, Stir Fry, Entertaining

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