Fried Vegetables with Lemongrass and Basil in Coconut Milk
Appetizers • European
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 20 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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