Fried Vegetables with Lemongrass and Basil in Coconut Milk

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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.