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.
STIR FRIED VEGETABLES WITH LEMONGRASS
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
