Fried Vegetables with Lemongrass and Basil in Coconut Milk
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Fried vegetables with lemongrass and basil in coconut milk
Ingredients
- Shallot - 3 pieces
- Vegetable Oil - 3 tablespoons
- Lemongrass - 2 stalks
- Asparagus - 12 pieces
- Cauliflower - 17.6 oz
- Turnips - 2 pieces
- Water - ¾ cup
- Orange Bell Peppers - 1 piece
- Soy Sauce - 3 tablespoons
- Coconut Milk - ½ cup
- Ground Black Pepper - to taste
- Fresh basil leaves - ½ cup
- Peanut Sprouts - 1 cup
- Rice - to taste
Step by Step guide
Step 1
In a food processor, chop the lemongrass.
Step 2
In a wok, heat the vegetable oil over high heat. Add the lemongrass and finely chopped shallots. Sauté until the shallots are golden, about 2 minutes.
Step 3
Add the cauliflower cut into small florets, chopped asparagus, grated carrots, diced red pepper, and 0.5 cup of water. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, until the vegetables are almost tender but still slightly crisp.
Step 4
Add the coconut milk, soy sauce, and the remaining water. Bring to a boil, remove from heat, and season with pepper. Add the chopped basil and bean sprouts.
Step 5
Serve with boiled rice.
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