Stir-Fried Vegetables with Lemongrass

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

Preparation

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.