Lemon Grass Spicy Vegetables
Published February 15, 1994
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
¾ cup long-grain rice
1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger
3 shallots
1 clove garlic
2 stalks lemon grass
2 teaspoons chili paste with garlic
2 tablespoons lime juice
4 teaspoons sugar
1 cup chopped scallions
14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about ⅔ carrots and ⅓ celery
4 ounces shiitake mushrooms
4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes
2 teaspoons toasted sesame oil
¼ cup no-salt-added vegetable stock
¼ cup canned coconut milk
2 teaspoons reduced sodium soy sauce
Nutritional analysis per serving (2 servings)
124 grams carbs; 641 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 17 grams fiber; 544 milligrams sodium; 16 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice and 1 ½ cups water; bring to boil. Reduce heat to low, cover and simmer for 17 minutes, until water has been absorbed and rice is cooked.
- Step 2
Coarsely grate galangal or ginger; mince shallots and garlic.
- Step 3
Trim the tough outer leaves from the lemon grass; trim off roots. Thinly slice the lemon grass at the root end into rounds, and then cut each in half.
- Step 4
Combine the galangal or ginger, shallots, garlic, lemon grass, chili paste, lime juice and sugar and set aside.
- Step 5
Wash, trim, slice scallions.
- Step 6
Chop the whole celery and coarsely grate the carrots.
- Step 7
Wash, trim and slice shiitake caps thinly.
- Step 8
Remove stems from whole broccoli; cut florettes into small pieces.
- Step 9
Heat oil in large nonstick skillet until it is very hot. Reduce heat to medium-high, add the lemon grass mixture and stir for about 1 minute.
- Step 10
Add all of the remaining vegetables, and stir-fry another minute.
- Step 11
Add the stock, coconut milk and soy sauce, and continue cooking over medium-low heat until vegetables are crisp but tender.
- Step 12
Serve over rice.
Private Notes
Comments
This was a tasty dish that came together quickly for a weeknight. I didn't have the broccoli so substituted asparagus, and added a diced red bell pepper for additional color. At the last minute I discovered I didn't have coconut milk on hand either. So added about a tablespoon of unrefined coconut oil to the pan when frying the lemongrass mixture and substituted oat milk for the coconut milk. It made more than enough for two with leftovers for lunch the next day.