Ingredients
2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced
3 Tbsp vegetable oil
3 large shallots, thinly sliced
1 lb cauliflower, cut into 1-inch florets 4 cup
12 asparagus spears, cut into 1-inch lengths
½ cup shredded carrots, about 2 medium
1 red bell pepper, cut into 1-inch pieces
¾ cup water
½ cup unsweetened coconut milk
3 Tbsp soy sauce
freshly ground pepper
½ cup chopped basil
1 cup mung bean sprouts
rice, for serving
3 Tbsp vegetable oil
3 large shallots, thinly sliced
1 lb cauliflower, cut into 1-inch florets 4 cup
12 asparagus spears, cut into 1-inch lengths
½ cup shredded carrots, about 2 medium
1 red bell pepper, cut into 1-inch pieces
¾ cup water
½ cup unsweetened coconut milk
3 Tbsp soy sauce
freshly ground pepper
½ 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.
