Stir-Fried Vegetables with Lemongrass
- TOTAL TIME: 30 MIN
- SERVINGS: 4
For this 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.
More Fast Asian Recipes
- 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
- 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 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.
Vibrant, medium-bodied Southern Italian white.