Stir-Fried Vegetables with Lemongrass

Name: Stir-Fried Vegetables with Lemongrass
Ingredients: 2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced; 3 tablespoon(s) vegetable oil; 3 large shallots, thinly sliced; 1 pound(s) cauliflower, cut into 1-inch florets 4 cups; 12 asparagus spears, cut into 1-inch lengths; 1/2 cup(s) shredded carrots, about 2 medium; 1 red bell pepper, cut into 1-inch pieces; 3/4 cup(s) water; 1/2 cup(s) unsweetened coconut milk; 3 tablespoon(s) soy sauce; Freshly ground pepper; 1/2 cup(s) chopped basil; 1 cup(s) mung bean sprouts; Rice, for serving

Stir-Fried Vegetables with Lemongrass was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/stir-fried-vegetables-wit_n_1058719.html" target="_blank">www.huffingtonpost.com.</a>

"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...."

INGREDIENTS

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2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced

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3 tablespoon(s) vegetable oil

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3 large shallots, thinly sliced

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1 pound(s) cauliflower, cut into 1-inch florets 4 cups

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12 asparagus spears, cut into 1-inch lengths

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1/2 cup(s) shredded carrots, about 2 medium

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1 red bell pepper, cut into 1-inch pieces

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3/4 cup(s) water

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1/2 cup(s) unsweetened coconut milk

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3 tablespoon(s) soy sauce

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Freshly ground pepper

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1/2 cup(s) chopped basil

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1 cup(s) mung bean sprouts

•

Rice, for serving

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