Stir-Fried Vegetables with Lemongrass

Serving Size: 4
Total Time:


  • 2 large stalks of fresh lemongrass, tender inner white bulb only thinly sliced
  • 1 cup mung bean sprouts
  • 0.5 cup chopped basil
  • freshly ground pepper
  • 3 Tbsp soy sauce
  • 0.5 cup unsweetened coconut milk
  • 0.75 cup water
  • 1 red bell pepper, cut into 1-inch pieces
  • 0.5 cup shredded carrots, about 2 medium
  • 12 asparagus spears, cut into 1-inch lengths
  • 1 Pound cauliflower, cut into 1-inch florets 4 cup
  • 3 large shallots, thinly sliced
  • 3 Tbsp vegetable oil
  • rice, for serving


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.