Name: Stir-Fried Vegetables with Lemongrass
Yield: 4
Ingredients: 2 stalks of fresh lemongrass, tender inner white bulb only thinly sliced; 3 tablespoons vegetable oil; 3 shallots, thinly sliced; 1 pound cauliflower, cut into 1-inch florets (4 cups); 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 tablespoons soy sauce; Freshly ground pepper; ½ cup chopped basil; 1 cup mung bean sprouts; Rice, for serving

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.

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Stir-Fried Vegetables with Lemongrass

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