![Stir-Fried Vegetables with Lemongrass](https://cdn.statically.io/img/www.foodandwine.com/thmb/OrMHWl7P8mtejjB20S0ZPsRvxco=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200905-xl-stir-fried-vegetables-with-lemongrass-2000-d79a5298e6b143868afff9123ce07c7a.jpg)
Ingredients
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2 large stalks of fresh lemongrass, tender inner white bulb only, thinly sliced
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3 tablespoons vegetable oil
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3 large shallots, thinly sliced
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1 pound cauliflower, cut into 1-inch florets (4 cups)
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12 asparagus spears, cut into 1-inch lengths
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1/2 cup shredded carrots (about 2 medium)
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1 red bell pepper, cut into 1-inch pieces
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3/4 cup water
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1/2 cup unsweetened coconut milk
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3 tablespoons soy sauce
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Freshly ground pepper
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1/2 cup chopped basil
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1 cup mung bean sprouts
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Rice, for serving
Directions
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In a mini food processor, finely chop the lemongrass.
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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.
Suggested Pairing
Vibrant, medium-bodied Southern Italian white.