Stir-Fried Vegetables with Lemongrass

2.0

(3,113)

Add your rating & review

For this vegetarian Vietnamese stir-fry, featuring 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

By Marcia Kiesel

Updated on June 2, 2017

Stir-Fried Vegetables with Lemongrass — Photo: © Kana Okada

Total Time:

30 mins

Yield:

4

Cook Mode (Keep screen awake)

Ingredients

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

Directions

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.

Suggested Pairing

Vibrant, medium-bodied Southern Italian white.

Originally appeared: May 2009

Stir-Fried Vegetables with Lemongrass

Ingredients

Directions

Suggested Pairing

Related Articles