Monday, May 7, 2012

Stir Fried Vegetables with Lemongrass

Inspired by our Thai cooking yesterday, and the lemongrass and coconut milk I now had on hand, I decided to try this recipe from The  Food & Wine Annual Cookbook: An Entire Year of Recipes 2010.

I was thrown off initially by the coconut milk - soy sauce combination but it was an amazingly savory combination. A nice, healthy vegetarian meal, perfect when paired with Jason's potatoes, peas and green beans in red curry and coconut milk.


2 stalks of lemongrass, tender inner white bulb only
3 Tablespoon vegetable oil
1 very large shallot thinly sliced
3/4 of a head of cauliflower cut into small florets (about 1 pound)
12 asparagus spears, cut on the diagonal into 1 inch slices
1 red bell pepper cut into 1 inch pieces
2 medium carrots, shredded
3/4 cup water
1/2 cup unsweetened coconut milk
3 Tablespoons soy sauce
Freshly ground pepper
1/2 cup sliced basil

Jasmine rice for serving

  • Heat oil in a large skillet
  • Add the shallots and lemongrass and saute over high heat until the shallots start to brown, about 2 minutes 
  • Add the cauliflower, asparagus, bell pepper and carrot along with 1/2 cup of water and cook over medium-high until the vegetables are crisp tender, about 3 minutes
  • Stir in the coconut milk, soy sauce, and 1/4 cup water and bring to a simmer until cauliflower is perfectly cooked
  • Remove from the heat and add black pepper
  • Stir in the basil
  • Serve over rice

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